This simple tapenade makes a nice topping for crostini or spread for a turkey-arugula sandwich. Source: EatingWell Magazine, July/August 1997

Patsy Jamieson


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; 1.4 g total fat; 0.2 g saturated fat; 84 mg sodium. 7 mg potassium; 2.6 g carbohydrates; 0.5 g fiber; 1 g sugar; 0.8 g protein; 188 IU vitamin a iu; 1 mg vitamin c; 1 mcg folate; 14 mg calcium; 1 mg magnesium;