The sun dried tomato tapenade is an easy and delicious way to incorporate summer tomatoes into your food without any prep work or expensive ingredients.
It’s easy to just blanch and then drain your tomatoes, a little tougher to actually dry them and then add them to the tapenade. (This is a common mistake people make.) The recipe for the tapenade calls for 2 pounds of tomatoes, but I normally just use two. The key is to use tomato paste instead of tomato juice, and then the amount of water you use is up to you.
I like this recipe because it is simple and the tomatoes are still fresh when they’re added, which is a nice change from the usual dried tomato stuff. This is an easy salad to make and it’s a great excuse to put some extra water in the fridge for a quick and easy dinner.
The other thing you can do with this recipe is to add a bit of fresh basil and garlic to the tomatoes. The tapenade you make is perfect for salad, but it’s really great to eat on its own at a dinner party.
This is a great, easy salad to make. Just peel and slice up your fresh tomatoes and put them in a bowl with some extra water, salt, and pepper. Mix them up and give it a whirl with a salad spinner. If you like, sprinkle with some fresh basil and a little grated garlic. That is a great recipe for a weeknight dinner.
I’m always on the lookout for new recipes like this. I always have a bowl of fresh tomatoes on hand for when my kids come over to help make something. And when I’m eating the tapenade myself, it’s the perfect compliment to my steak.
I’ve been a fan of sun dried tomatoes for as long as I can remember. They are a great summer side dish, and I could probably live off of them for a week. And since I do this a lot, I like to make everything I cook in the kitchen into a spread. This is one of those times when I tend to do the same, only using sun dried tomatoes.
And since its a tapenade with tomatoes, it tastes a bit like a tapenade with a little olive oil and garlic. It’s a bit of a cheat, because I typically use my tomatoes and sun dried tomatoes interchangeably in the spread. But it’s a nice change of pace from the usual tomato tapenade, and one that really does the trick.
I think the best way to describe this spread is that it’s like a cross between a tapenade and a salsa. In some ways it has more depth, in other ways it has more sweetness, and in other ways it has more heat. It’s a tasty little spread that will pair well with the tomato sandwiches that I love.
Of course, since tomatoes are also a major ingredient in tapenade, it goes without saying that this spread tastes great with those. But the real beauty of the spread is that it can be used on a number of different foods. If you’re into spicy food, you could add some spicy peppers and onion to this spread (I like to use a mix of yellow and red peppers) and it would make a great addition to your peppers.