I had a ton of sun dried tomatoes left over and little time to use them before we left for our doomed trip to Alaska. This recipe from “The Garden of Vegan” cookbook was simple and very tasty. We tried this on wheat crackers, on bread, on pitas. Finally we decided we liked it best spread on multigrain bread for grilled cheese. Yum! I am not a huge fan of sun dried tomatoes. A few are okay, but they are not something that I pile on to any of my foods. So I was surprised at how much I loved this spread.
1 can pitted Kalamata olives, drained and rinsed
2 cloves garlic, chopped
10-12 sun dried tomatoes, rehydrated
1/4 cup capers
1 cup olive oil
2 tablespoons Braggs
1. Combine all the ingredients in a blender and blend together till coarse.