Recipe provided by Debbie Waddell
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INGREDIENTS
1 large clove of garlic
1 tsp. of olive oil
3/4 cup of dried tomatoes reconstituted in warm water until soft
1/4 cup of kalmata olives
3 tomatoes
several large basil leaves
1 TBSP capers
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PREPARATION
1. Place all ingredients except capers in the food processor or blender and puree.
2. Pour the sauce into a container and stir in capers
3. Serve over grated zucchini