Weight Watchers Sun Dried Tomato Tapenade

• sun-dried tomato, without oil↗1⁄4 lb
• average anchovies2
• garlic clove↗1
• medium olives↗26

  green, pitted

• capers↗2 tablespoons

  rinsed and drained

• olive oil↗1 tablespoon
• fresh oregano, leaves, packed or 2 teaspoons dried oregano↗1 tablespoon
• Worcestershire sauce↗2 teaspoons
• black pepper, freshly ground↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.

2. 2

   Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.