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From Chef Bruce Molzan, owner of The Ruggles Grill in Houston

Recipe by Cooking Light September 1995

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Recipe Summary

Yield:
2 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the sun-dried tomatoes and boiling water in a small bowl; let stand 30 minutes. Drain and chop.

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  • 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.

Nutrition Facts

28 calories; calories from fat 58%; fat 1.8g; saturated fat 0.3g; mono fat 1.1g; poly fat 0.3g; protein 0.6g; carbohydrates 3.1g; fiber 0.7g; iron 0.3mg; sodium 92mg; calcium 6mg.
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