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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cooking Light, MARCH 2001 Ingredients:
3 tablespoons water |
1 teaspoon crushed red pepper flakes |
2 garlic cloves, peeled |
1 (8 ounce) bottle sun-dried tomatoes packed in oil, undrained |
2 tablespoons grated fresh parmesan cheese |
2 tablespoons finely chopped walnuts |
1 (14 1/2 ounce) can diced tomatoes, drained |
Directions:
1. Combine water and pepper in a small bowl or custard cup. Cover with plastic wrap; vent. Microwave at high 45 seconds or until mixture boils. Cool completely.
2. Drain mixture through a sieve over a small bowl, reserving liquid; discard pepper.
3. Drop the garlic cloves through the food chute with food processor on, and process until minced.
4. Add the sun-dried tomatoes, and pulse until minced, scraping sides of bowl occasionally.
5. Place the tomato mixture in a medium bowl. Stir in the reserved water, cheese, nuts, and canned tomatoes.
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