Sun-Dried Tomato Tapenade
- Total Time
- 0:10
- Prep
- 0:10
- Cook
- 0:00
- 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.
-
sun-dried tomatoes (without oil)¼ pound(s)
-
anchovies canned in oil drained2 average
-
garlic clove(s)1 clove(s), medium, quartered
-
olive(s)26 medium, green, pitted (about 3/4 cup)
-
capers2 Tbsp, rinsed and drained
-
olive oil1 Tbsp
-
fresh oregano1 Tbsp, leaves, packed, or 2 tsp dried oregano
-
Worcestershire sauce2 tsp
-
black pepper½ tsp, freshly ground
- Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
- 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.