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. Serve with low-carb pita bread or veggie dippers for a lower-carb option. Use Appetizers to find more recipes like this one.
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. It seemed perfect to post today, since I used the food processor to make this, and if you’re a member of Costco, you can read in the September Issue of Costco Connection magazine about how much I love my food processor.
Thanks to Nannette from Cooking in Color, who interviewed me for the piece. Of course, my overwhelming love for Costco is well-documented on the blog, but just for the record, Costco has never paid me or given me any free products for saying nice things about their store.
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.)
These 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.
Then 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
Sun-Dried Tomato and Spinach Quiche ~ That Skinny Chick Can Bake
Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese ~ Kalyn’s Kitchen
No-Cook Sun-Dried Tomato and Artichoke Dip ~ Foodie with Family
Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish ~ Kalyn’s Kitchen
Goat Cheese, Pesto, and Sun-Dried Tomato Terrine ~ A Family Feast
Sun-Dried Tomato Tapenade with Garlic and Herbs
This Sun-Dried Tomato Tapenade with Garlic and Herbs is the perfect appetizer served with your favorite pita bread or veggie dipper.
- 1/2 cup basil leaves, packed (or use about 1/4 cup frozen basil, basil pistou, or purchased basil pesto. Use more basil if you have a surplus!)
- 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 (or use frozen basil, basil pistou) 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 slow 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, low-carb pita bread, whole-grain flatbread, or Socca. This tapenade will stay good in the fridge for about two weeks, and it can be frozen.
Recipe created by Kalyn.
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:
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