1

Sun-Dried Tomato Tapenade

Total Time
10 min
Prep
10 min
Cook
0 min
Serves
12
Difficulty
Easy
A delicious spin on an Italian classic. Great mixed with roasted vegetables, as a baked-potato topper or spread onto crackers.
Ingredients

sun-dried tomatoes (without oil)

¼ pound(s)

anchovies canned in oil drained

2 average

garlic clove(s)

1 medium clove(s), quartered

olive(s)

26 medium, green, pitted (about 3/4 cup)

capers

2 Tbsp, rinsed and drained

olive oil

1 Tbsp

fresh oregano

1 Tbsp, leaves, packed, or 2 tsp dried oregano

Worcestershire sauce

2 tsp

black pepper

½ tsp, freshly ground

Instructions

  1. Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
  2. Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
Notes
Don't use sun-dried tomatoes packed in oil for this summery reinterpretation of the classic Italian olive spread. Instead, search out dried ones in the produce section of your market—or perhaps near the dried fruit.

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