Tammy Algood / UT Extension Service
1 c sun-dried tomatoes, chopped
1/3 c olive oil
1/4 c balsamic vinegar
2 T minced garlic
1 red onion, minced
1/2 green or yellow bell pepper, chopped
1/2 c fresh basil, chopped
1/4 c capers, rinsed
Salt and freshly ground black pepper
Place tomatoes in a glass or ceramic bowl. In a small saucepan, combine oil and vinegar. Heat over medium heat for 2 minutes. Pour over tomatoes. Cool to room temperature, cover and refrigerate at least 2 hours to allow tomatoes to rehydrate. Remove from refrigerator and add remaining ingredients. Toss well. Cover and chill another 2 hours before serving.
Serve as a spread over slices of crusty bread or as a dip with toasted pita triangles.