Provencal Tomato Salsa
| Yield: | 1 Servings |
| Categories: |
| 1/4 | c | Chopped sun-dried tomatoes; (not packed in oil) |
| 2 | c | Chopped tomatoes |
| 2 | tb | Coarsely chopped pitted brine-cured black olives; ( such as Kalamata) |
| 2 | tb | Chopped Italian parsley |
| 1 | Anchovy fillet; drained, finely chopped | |
| 1 | tb | Olive oil; (preferably extra-virgin) |
| 1 | tb | Red wine vinegar |
| 1 1/2 | ts | Minced garlic |
| 1 | ts | Drained capers |
| 1 | ts | Minced fresh rosemary or 1/2 teaspoon dried |
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