Dried-Tomato Tapenade

Ingredients

• 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

Preparation

1. Combine tomatoes and hot water to cover in a small bowl; let stand 30 minutes. Drain, and set aside.
2. Process olives and next 5 ingredients in a food processor until blended, stopping to scrape down sides. Add tomatoes; pulse 2 or 3 times.