Sun-dried Tomato Tapenade

This sun-dried tomato tapenade is filled with

the essence of the Mediterranean: the briny

contribution of caper berries, the heat of fresh

garlic, the strong aroma of basil and rosemary,

and the subtlety of a good vinegar and olive oil.

This pureed treasure will keep forever in your

refrigerator if you could keep from using it up

on toasted french bread during the cocktail

hour tonight.

1 cup of sun-dried tomatoes drained

3 garlic cloves, freshly peeled

2 tablespoons of caper berries

1 tablespoon of fresh basil, minced

½ teaspoon of fresh oregano, crumbled

½ teaspoon of fresh rosemary, minced

¼ cup of good olive oil

1 tablespoon of red wine vinegar

Using a food processor, chop the tomatoes into a

coarse puree. Reserve them and process the garlic,

capers and herbs into a paste. Stir into the tomato

puree and add the vinegar and oil slowly, making

sure that the oil is easily incorporated and the puree

is not dominated by the olive oil.

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