Sun-Dried Tomato Pate

This pate is still a favorite way to use sun-dried tomatoes. They are sweet, rich, and delicious. This recipe is a rich combination of some of my favorite ingredients: fruity tomato with powerful basil, rounded out by smoky almond flavor.

4 cups sun-dried tomatoes

2 cups almonds, toasted

8 cloves garlic

2 tablespoons olive oil

3 tablespoons coarsely chopped fresh basil or 1 ½ tablespoons dried

1 teaspoon salt

• Soak the tomatoes in very hot water until they are very moist and juicy, at least 20 minutes.
• In a food processor, combine the almonds and garlic and grind well. Then add half of the tomatoes with some of the soaking liquid and pulse to break down most of the larger chunks.
• Add the olive oil, basil, salt, and remaining tomatoes and process into a paste. This pâté will be blended, but not necessarily creamy.
• The longer you puree it, the more spreadable and less chunky it will be. Add more water if the mixture seems too thick.

MAKES 4 CUPS