1/4 cup dried tomatoes
2 cups pitted kalamata olives
6 anchovy fillets, drained
2 large garlic cloves
1/4 teaspoon ground red pepper
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Combine tomatoes and hot water to cover in a small bowl; let stand 30 minutes. Drain, and set aside.
Process olives and next 5 ingredients in a food processor until blended, stopping to scrape down sides. Add tomatoes; pulse 2 or 3 times.