Sun Dried Tomato Tapenade

1 cup sun dried tomatoes, drained (reserve the oil)

2 medium cloves garlic, peeled

1 tbsp. drained capers packed in brine

1 tbsp. minced fresh basil or basil pesto or scant 1 tsp. crumbled dried basil

1/2 to 1 tsp. salt, to taste

1/8 tsp. crumbled dried oregano

1/2 tsp. minced fresh rosemary leaves or 1/8 to 1/4 tsp. crumbled dried rosemary

3 to 5 tbsp. olive oil, including some of the oil in which the tomatoes were packed

1 tbsp. red wine vinegar

Place the tomatoes in a food processor and chop to a coarse puree. Remove and reserve them. With the motor of the processor running, drop in the garlic and chop it fine, scraping down the work bowl once or twice. Add the capers and process the mixture to a course puree. Turn off the machine. Return the chopped tomatoes to the processor. Add the basil, 1/2 tsp. salt, the oregano, rosemary, 3 tbsp. oil and the vinegar. Process the ingredients briefly, just long enough to mix them well; the texture should be slightly rough. Taste the mixture and add more seasonings and, if desired, more oil, stirring in the additions by hand to avoid over-processing. Scrape the tomato essence into a clean, dry jar and store it, covered, in the fridge where it will keep indefinitely. Let it come to room temperature before serving. Makes about 1 cup.