Free Recipe Provencal Tomato Salsa
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Provencal Tomato Salsa Recipe
1/4 c Chopped sun-dried tomatoes;
-(not packed in oil)
2 c Chopped tomatoes
2 tb Coarsely chopped pitted
-brine-cured black olives; (
-such as Kalamata)
2 tb Chopped Italian parsley
1 Anchovy fillet; drained,
-finely chopped
1 tb Olive oil; (preferably
-extra-virgin)
1 tb Red wine vinegar
1-1/2 ts Minced garlic
1 ts Drained capers
1 ts Minced fresh rosemary or 1/2
-teaspoon dried
Provencal Tomato Salsa Preparation
Nice with grilled fish or chicken, this can also be served on toasted baguette slices as an appetizer. Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste with salt and pepper and toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.) Makes about 2 1/2 cups. Per 1/4 cup serving: calories, 28; total fat, 2g; saturated fat, 0.5g; cholesterol, 0.5mg Bon Appetit July 1996 on Feb 24, 1998
Cooking Temperature:
Recipe Serves: 1
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