Instructions: Place oven-dried tomatoes in bowl of food processor fitted with metal blade. Pulse until coarsely chopped. Add 2 teaspoons of the olive oil and continue pulsing to a coarse puree.

Add shallots or onion, garlic, beans, sugar, lemon juice, vinegar, oregano, basil and remaining 1 teaspoon olive oil. Process to a smooth consistency.

Add salt and white pepper to taste.

Transfer to a pate dish or individual ramekins. Serve at room temperature or cover with plastic wrap, refrigerate and serve, chilled.

Makes 1 1/2
cups

To Make Oven-Dried Tomatoes: Cut tomatoes into 1 1/2-inch thick slices, baste lightly with olive oil and bake on parchment paper 1 1/2-2 hours at 150 degrees.

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