Sun-Dried Tomato Tapenade
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
This spread is a delicious spin on an Italian classic. Use sun-dried tomatoes not packed in oil for this summery reinterpretation of the traditional olive spread. Instead, search out dried ones in the produce section of your market—or perhaps near the dried fruit. This recipe makes enough for 12 people, so it is great for a large get-together. Bonus: It takes just 10 minutes to make!
Ingredients
Sun-dried tomatoes (without oil)
¼ pound(s)
Anchovies packed in oil
2 average
Garlic
1 clove(s), quartered
Olives
26 olive(s), 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.