Tomato Tapenade Recipe

Tomato tapenade is a flavourful variation of the classic olive tapenade, incorporating sun-dried tomatoes to add a sweet and tangy depth. This spread is perfect for serving on toasted bread, crackers, or as a topping for grilled meats and vegetables. Here’s a simple recipe to make tomato tapenade:

Tomato Tapenade Recipe

Ingredients:

• 1 cup sun-dried tomatoes packed in oil (drained, but reserve the oil)

• 1/2 cup pitted black olives (such as Kalamata or Niçoise)

• 2 tablespoons capers, drained

• 2-3 anchovy fillets (optional)

• 2 cloves garlic, peeled

• 2 tablespoons fresh lemon juice

• 3-4 tablespoons extra-virgin olive oil (or reserved oil from sun-dried tomatoes)

• 1 tablespoon fresh basil or parsley, chopped

• Salt and black pepper to taste

Instructions:

1. Prepare the Ingredients:

   • If using sun-dried tomatoes not packed in oil, soak them in hot water for about 10 minutes to soften them, then drain.

   • Rinse the capers under cold water to remove excess salt.

2. Blend the Ingredients:

   • In a food processor, combine the sun-dried tomatoes, pitted black olives, capers, anchovy fillets (if using), garlic cloves, and lemon juice.

   • Pulse until the mixture is coarsely chopped. The texture should be slightly chunky but well-blended.

3. Add Olive Oil and Herbs:

   • With the food processor running, slowly drizzle in the olive oil (or reserved oil from the sun-dried tomatoes) until the mixture becomes a smooth paste. Start with 3 tablespoons and add more if needed for a smoother consistency.

   • Add the chopped basil or parsley and pulse a few more times to incorporate.

4. Season to Taste:

   • Taste the tapenade and season with salt and black pepper as needed. Be cautious with the salt, as olives, capers, and anchovies are naturally salty.

5. Serve or Store:

   • Transfer the tomato tapenade to a serving bowl and enjoy it with crostini, crackers, or as a topping for grilled chicken, fish, or roasted vegetables.

   • Store any leftover tapenade in an airtight container in the refrigerator for up to one week. Allow it to come to room temperature before serving.

Tips and Variations:

• Green Olive Option: Substitute black olives with green olives for a different flavour and colour profile.

• Spicy Tomato Tapenade: Add a pinch of red pepper flakes or a diced fresh chili for a spicy kick.

• Add Nuts: Incorporate a handful of toasted pine nuts or walnuts for added texture and flavour.