Advertisement

Sun-Dried Tomato Tapenade

July/August 1997

No votes yet

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


Sun-Dried Tomato Tapenade Recipe

Makes: About 2/3 cup

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

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

Nutrition

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.

Exchanges: Free Food


More From EatingWell

Recipe Categories

Connect With Us

Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner