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20 minute dinner recipes

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Sun-Dried Tomato Tapenade


From EatingWell:  July/August 1997

This simple tapenade makes a nice topping for crostini or spread for a turkey-arugula sandwich.

About 2/3 cup | Active Time: 10 minutes | Total Time: 40 minutes



  1. Place tomatoes in a small bowl and cover with boiling water. Let steep until softened, about 30 minutes. Drain, reserving 1/4 cup of the liquid. Finely chop the tomatoes and return to the bowl.
  2. Mash garlic with salt with the side of a chef’s knife until it forms a paste. Add to the tomatoes, along with basil, oil and reserved steeping liquid. Mix well.


Per serving : 26 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 1 g Fiber; 84 mg Sodium; 8 mg Potassium

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