Tomato and Olive Tapenade
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Using sun-dried or oven-dried tomatoes and olives makes this delicious tapenade that can be spread over the sough dough bread, stuffed into bell peppers or chicken breast, or can be the replacement of mayonnaise when you prepare the sandwiches. Quick, easy and tasty!
Ingredients
| 3 | ounces |
sundried tomatoes
oil-packed and drained or oven-dried tomatoes |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
basil
dried, or 1 to 2 tablespoons fresh leaves |
* |
| ½ | teaspoon |
black pepper
ground |
|
| ¼ | cup |
olives
ripe, sliced |
* |
| 1 | tablespoon |
capers
drained |
Directions
Add the tomatoes, oil and remaining ingredients in a food processor.
Process until coarsely pureed.
Place into a bowl, serve or refrigerate until ready to use.
