Tomato Tapenade - cooking recipe

Ingredients

1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, drained (reserve oil)
12 anchovies, drained (reserve oil)
4 cloves garlic
1 tablespoon capers, drained
2 teaspoons lemon juice
4 tablespoons oil
4 tablespoons minced fresh Italian parsley

Preparation

Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
With the machine running, add the oil from the anchovies first.
If you want a looser consistency, add some oil from the jar of tomatoes.
Place in a small bowl and cover.
Refrigerate for at least 1 hour.
To serve, bring the tapenade to room temperature and sprinkle with the parsley.
Serve on toasted French bread.