Sun-Dried Tomato Tapenade

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From: EatingWell Magazine July/August 1997

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

Ingredients 11 servings

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Original recipe yields 11 servings
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  • 2/3 cup sun-dried tomatoes, (not packed in oil)
  • 2 cups boiling water
  • 3 cloves garlic, peeled
  • 3/4 teaspoon kosher salt
  • 1/4 cup finely chopped fresh basil
  • 1 tablespoon extra-virgin olive oil

Preparation

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

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 26 calories; 1 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 188 IU vitamin A; 1 mg vitamin C; 14 mg calcium; 0 mg iron; 84 mg sodium; 7 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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