Sun-Dried Tomato Dipping Sauce It's like butter (except, of course, there's absolutely no dairy in this recipe…). If you're going to make this sauce, make sure you have plenty of bread around because it's addictive. It has great flavor and you'll never want buttered bread again. Makes 1 1/2 Cups.
	Ingredients: 1 cup sun-dried tomatoes (dry, not oil-packed) 1/2 teaspoon minced garlic 1 tablespoon tomato paste 1 cup canned or cooked white beans 5 fresh basil leaves 1 tablespoon balsamic vinegar Sea salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil
	Instructions: 1. In a small saucepan, bring 1 quart of water to a boil. Add the tomatoes and blanch for 90 seconds. Drain, reserving 3/4 cup of the cooking water, and set aside. 2. In a food processor, puree the tomatoes with 1/2 cup water and all remaining ingredients to a smooth consistency. Add extra water for a lighter consistency. Store, covered, in the refrigerator for up to 5 days.

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