Sun-Dried Tomato Tapenade with Garlic and Herbs
(Makes about 2 1/2 cups, recipe created by Kalyn. This will keep in the fridge for several weeks, and can also be frozen.)
1/2 cup basil leaves, packed (or use about 1/4 cup frozen basil, basil pistou, or purchased basil pesto.)
1/2 cup flat-leaf or curly parsley, packed
2 T olive oil (or more as needed)
1/2 cup slow roasted tomatoes (or use 1 can organic tomatoes, well drained)
1 cup purchased sun-dried tomatoes packed in oil (drain the oil if there is a lot)
2 T minced garlic (or more)
1/4 cup finely grated parmesan cheese (or more)
1 T tomato powder (optional, but a nice addition or you could add 2 T tomato paste)
1 T white balsamic vinegar (or white wine vinegar)
salt and fresh ground black pepper to taste
Wash basil and parsley and spin dry or dry with paper towels. Put herbs in food processor fitted with steel blade, and pulse repeatedly until they are chopped as finely as you prefer, drizzling in the oil through the feed tube as you chop the herbs. (I like to be able to see flecks of green in the finished tapenade, so I don't chop the herbs ultra fine.)
Add the roasted tomatoes (or drained canned tomatoes), sun-dried tomatoes, garlic, parmesan cheese, tomato powder or paste (if using), white balsamic vinegar, and salt and pepper. Process until the mixture is partly pureed and well-combined. Check the thickness and add a bit more oil if you wish, then taste to see if you want to add more garlic or parmesan cheese, pulsing a few more times if you add any more seasonings.
Serve with whole-grain crackers, whole-wheat pita bread, whole-grain flatbread, or Socca.
This printable recipe from KalynsKitchen.com.
(Makes about 2 1/2 cups, recipe created by Kalyn. This will keep in the fridge for several weeks, and can also be frozen.)
1/2 cup basil leaves, packed (or use about 1/4 cup frozen basil, basil pistou, or purchased basil pesto.)
1/2 cup flat-leaf or curly parsley, packed
2 T olive oil (or more as needed)
1/2 cup slow roasted tomatoes (or use 1 can organic tomatoes, well drained)
1 cup purchased sun-dried tomatoes packed in oil (drain the oil if there is a lot)
2 T minced garlic (or more)
1/4 cup finely grated parmesan cheese (or more)
1 T tomato powder (optional, but a nice addition or you could add 2 T tomato paste)
1 T white balsamic vinegar (or white wine vinegar)
salt and fresh ground black pepper to taste
Wash basil and parsley and spin dry or dry with paper towels. Put herbs in food processor fitted with steel blade, and pulse repeatedly until they are chopped as finely as you prefer, drizzling in the oil through the feed tube as you chop the herbs. (I like to be able to see flecks of green in the finished tapenade, so I don't chop the herbs ultra fine.)
Add the roasted tomatoes (or drained canned tomatoes), sun-dried tomatoes, garlic, parmesan cheese, tomato powder or paste (if using), white balsamic vinegar, and salt and pepper. Process until the mixture is partly pureed and well-combined. Check the thickness and add a bit more oil if you wish, then taste to see if you want to add more garlic or parmesan cheese, pulsing a few more times if you add any more seasonings.
Serve with whole-grain crackers, whole-wheat pita bread, whole-grain flatbread, or Socca.
This printable recipe from KalynsKitchen.com.