Weight Watchers Sun Dried Tomato Tapenade - cooking recipe

Ingredients

1/4 lb sun-dried tomato, without oil
2 average anchovies
1 garlic clove
26 medium olives, green, pitted
2 tablespoons capers, rinsed and drained
1 tablespoon olive oil
1 tablespoon fresh oregano, leaves, packed or 2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper, freshly ground

Preparation

Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.