- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 2 cups chopped tomatoes
- 2 tablespoons coarsely chopped pitted brine-cured black olives ( such as Kalamata)
- 2 tablespoons chopped Italian parsley
- 1 anchovy fillet, drained, finely chopped
- 1 tablespoon olive oil (preferably extra-virgin)
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1 teaspoon drained capers
- 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
- Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste with salt and pepper and toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)