From Chef Bruce Molzan, owner of The Ruggles Grill in Houston
Combine the sun-dried tomatoes and boiling water in a small bowl; let stand 30 minutes. Drain and chop.
Combine sun-dried tomatoes, plum tomato, and next 9 ingredients (plum tomato through garlic) in a bowl; stir well. Serve with pork or chicken; garnish with basil sprigs, if desired.
Find recipes with ingredients that you have on hand.