4 Sun-dried tomatoes (NOT packed in oil)
3 Ripe tomatoes, peeled,seeded and finely choppeed
3 tbsp Minced red onion
3 tsp Capers, rinsed
3 Garlic cloves, minced
2 tsp Balsamic vinegar
1 tbsp Chopped fresh basil
1 tbsp Chopped fresh oregano
1 tsp Freshly ground black pepper
1/2 tsp Sea salt to taste
1 12" loaf italian bread, cut into 24 slices
Grated nonfat Parmesan or Romano cheese (optional)
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Preheat the oven to 350 degrees.
Reconstitute the sun-dried tomatoes by placing them in a small bowl and pouring about 1 cup of boiling water over them. Let the tomatoes rest inthe hot water until it cools. Drain the tomatoes and chop them finely. Combine all ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature.
Toast the bread slices in the oven until lightly brown; cool slightly. Top with the tomato mixture. Sprinkle with Romano or Parmesan cheese if desired. Serve warm or at room temperature.
*Note* The robust flavors in this intense, concentrated spread are redolent of the Mediterranean. Try it also on vegetable sandwiches or add it to pasta.
Serving size: 1 slice with 1 tablespoon spread 92 calories 0.3 gram fat 0 mg. cholesterol 239.1 mg. sodium without added salt.
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