Makes one cup
1 tablespoon salted capers, rinsed
1 cup oil-packed sun-dried tomatoes
4 tablespoons dry red wine
Coarsely ground black pepper to taste
Pulse everything in a food processor until it is a paste consistency.Store in an airtight jar in the refrigerator.
Use on cooked pasta when there's "no time" for simmering sauce.
Featured on show 1903- Preserved Eggplant and Tomatoes.
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