Sun-Dried Tomato Tapenade with Garlic and Herbs
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 cup basil leaves, packed
1/2 cup flat-leaf or curly parsley, packed
2 T olive oil
1/2 cup slow roasted tomatoes
1 cup purchased sun-dried tomatoes packed in oil
2 T minced garlic
1/4 cup finely grated parmesan cheese
1 T tomato powder
1 T white balsamic vinegar
salt and fresh ground black pepper to taste
Directions
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. Add the slow roasted tomatoes , sun-dried tomatoes, garlic, parmesan cheese, tomato powder or paste , 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.
