Kalyn's Kitchen

Sun-Dried Tomato Tapenade with Garlic and Herbs

This Sun-Dried Tomato Tapenade with Garlic and Herbs is the perfect appetizer when you don’t want to fuss. This does have some carbs, but serve with low-carb pita bread or veggie dippers for a lower-carb option. 

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Sun-Dried Tomato Tapenade with Garlic and Herbs found on KalynsKitchen.com

I’m having a series of dinners and parties to invite people to come and see my finished house, and this Sun-Dried Tomato Tapenade with Garlic and Herbs is something I made a big batch of to serve at the various parties.

This is a great thing to make when you have fresh basil in the garden, but if you plan ahead and freeze some basil or basil pistou, you could use either of those to make it in the winter, just adding them to the food processor with the other ingredients. If you have to buy basil, I think you could change the proportions a bit and use more parsley and less basil, since parsley is pretty inexpensive year round. (This could also be made using commercial basil pesto in place of the basil, but that version would not be dairy-free or vegan.)

Sun-Dried Tomato Tapenade with Garlic and Herbs found on KalynsKitchen.comThese photos are double the amount of the recipe, since I was making a lot for the parties. Start by chopping the basil and parsley in the food processor, using the steel blade. You can chop it really fine, or leave it a bit chunkier, depending on how you want the finished tapenade to look.

Sun-Dried Tomato Tapenade with Garlic and Herbs found on KalynsKitchen.comThen add the slow roasted tomatoes (or drained canned tomatoes), sun-dried tomatoes, garlic, parmesan cheese, tomato powder (if using), white balsamic vinegar, salt, and pepper, and process until all ingredients are well blended together. Serve with crackers, flatbread, whole-wheat pita, or Socca.

More Tasty Ideas with Sun-Dried Tomatoes

Butter Bean Salad with Sun-Dried Tomatoes ~ Kalyn’s Kitchen
Sun-Dried Tomato and Spinach Quiche ~ That Skinny Chick Can Bake
Goat Cheese, Pesto, and Sun-Dried Tomato Terrine ~ A Family Feast

Sun-Dried Tomato Tapenade Recipe with Garlic and Herbs found on KalynsKitchen.com

Sun-Dried Tomato Tapenade with Garlic and Herbs

Sun-Dried Tomato Tapenade with Garlic and Herbs

Yield 8 servings
Prep Time 20 minutes
Total Time 20 minutes

This Sun-Dried Tomato Tapenade with Garlic and Herbs is the perfect appetizer served with low-carb pita bread or veggie dippers.

Ingredients

  • 1/2 cup basil leaves, packed (see notes)
  • 1/2 cup flat-leaf or curly parsley, packed
  • 2 T olive oil (or more as needed)
  • one 14 oz. can organic tomatoes, well drained (see notes)
  • 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)
  • 2 T tomato paste (optional)
  • 1 T white balsamic vinegar (or white wine vinegar)
  • salt and fresh ground black pepper to taste

Instructions

  1. Wash basil and parsley and spin dry or dry with paper towels.
  2. 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.)
  3. Add the drained canned tomatoes, sun-dried tomatoes, garlic, parmesan cheese, tomato paste (if using), white balsamic vinegar, and salt and pepper.
  4. Process until the mixture is partly pureed and well-combined.
  5. 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.
  6. Serve with whole-grain crackers, low-carb pita bread, or Socca. This tapenade will stay good in the fridge for about two weeks, and it can be frozen.

Notes

Of you don't have that much basil, use about 1/4 cup frozen basil, basil pistou, or purchased basil pesto. Use more basil if you have a surplus! If you have slow roasted tomatoes I would use 1/2 cup of those to replace the canned tomatoes.

Nutritional information based on 1/4 cup serving size and is for tapenade only.

Recipe created by Kalyn.  

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 93Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 176mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Sun-Dried Tomato Tapenade does have some carbs, but I’d serve it with low-carb pita bread for an appetizer that would be suitable for the South Beach Diet or most low-carb eating plans if you’re only eating  a small amount spread on pita.

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    28 Comments on “Sun-Dried Tomato Tapenade with Garlic and Herbs”

  1. Hi there. This sounds amazing. Only one question… How is this vegan if Parmesan is being used?

    • You are right, that is a mistake! Sorry about that; just fixed it! Thanks for letting me know; when I converted my blog to WordPress I spent about a week tagging all the recipes and definitely got tired when I was doing it.

  2. Mmmm…..this combination of flavors is calling my name! Perfect for dipping veggies!

  3. Melissa, I don't really know how they should be stored. I'm sure they can be frozen, but if you don't want I might try googling for suggestions.

  4. I just bought 2 lbs of sun-dried tomatoes packaged dry online because I can only find them packed in oil locally and I hate that. YUCK. Do you know how I would store these? Should I freeze some of it or would it be ok to leave them in the pantry. It could be awhile before I use all of that. I bought so much because I wanted to get the best value for my shipping cost and I love them sprinkled on lots of things (salad especially). Thanks!!!

  5. Burst out laughing reading how much you like your food processor, especially in comparison to this post!

    http://shutupandcook.wordpress.com/2009/04/15/hello-world/

  6. Margo, thanks!

    Jen that sounds like a great combo. Thanks for letting me know you like it.