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

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

How to Make It

Step 1

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

Step 2

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.

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