Tomato Caper Tapenade - cooking recipe

Ingredients

3/4 cup sun-dried tomato packed in oil, drained and roughly chopped
1/4 cup olive oil
1/4 cup drained capers
2 garlic cloves, chopped
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
1 tablespoon fresh thyme leave

Preparation

Process all the ingredients until smooth.
Spoon into hot sterilised jar and seal jar immediately.
N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.