TOMATO TAPENADE

(adapted from Silver Palate cookbook)

1-8 ounce jar sundried tomatoes in oil, drained and reserve oil
4 teaspoons garlic, finely chopped
1 tablespoon capers, rinsed and drained
2-3 teaspoons lemon juice
12 anchovies, drained - optional
sea salt
black pepper
3-4 tablespoons parsley

Put all the ingredients except the parsley into a food processor and add about
4 tablespoons of the sundried tomato oil. Pulse until well chopped. Scrap down as necessary. Put into a crock and refrigerate at least one hour. Serve room temperature.
Garnish with parsley.