Recipe for Provencal Tomato Salsa

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1/4 cup	Chopped sun-dried tomatoes, (not packed in oil)
2 cup	Chopped tomatoes
2 tbl	Coarsely chopped pitted brine-cured black olives, ( such as Kalamata)
2 tbl	Chopped Italian parsley
1 x	Anchovy fillet, drained, finely chopped
1 tbl	Olive oil, (preferably extra-virgin)
1 tbl	Red wine vinegar
1/2 tsp	Minced garlic
1 tsp	Drained capers

Instructions:

Instructions: 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.

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