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

Patsy Jamieson
Source: EatingWell Magazine, July/August 1997




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

26 calories; protein 0.8g 2% DV; carbohydrates 2.6g 1% DV; dietary fiber 0.5g 2% DV; sugars 0.7g; fat 1.4g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 187.6IU 4% DV; vitamin c 1mg 2% DV; folate 0.7mcg; calcium 13.6mg 1% DV; iron 0.4mg 2% DV; magnesium 1.3mg 1% DV; potassium 6.8mg; sodium 83.7mg 3% DV; thiaminmg.