Olive- Tomato Tapenade

Olive- Tomato Tapenade

Yield: About 3 1/2 cups Prep Time: 30 minutes

I enjoyed this garlicky, sundried tomato spread. It might even be nice with roasted garlic too.


1/2 pound roasted red onions (see tips below)
1 Tablespoon minced fresh garlic
1/2 Tablespoon dried oregano
1 cup stuffed green olives
2 Tablespoons chopped sun-dried tomatoes
1/2 Tablespoon dried basil
1 cup extra-virgin olive oil


1. Run all ingredients through the food processor, then mix well. Store in an airtight container.

2. Serve this wonderful spread with sliced baguette and crackers.

Cooking Tips
*Place sliced red onions on a large baking sheet. Spray with cooking spray and roast at 400 degrees F. until slightly browned and blackened on edges.
*If you can find sun-dried tomatoes dry and not packed in oil, use those. Soften them up in some hot water before processing.