Saturday, August 29, 2009

Recipe for Sun-Dried Tomato Tapenade with Garlic and Herbs

Sun-Dried Tomato TapenadeI'm having a series of dinners and parties to invite people to come and see my finished house, and this tapenade with sun-dried tomatoes, basil, parsley, garlic, and a few other flavors 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.

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.


Sun-Dried Tomato Tapenade with Garlic and Herbs
(Makes about 2 1/2 cups, recipe created by Kalyn. This will keep in the fridge for several weeks, and can also be frozen.)

Ingredients:
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

Instructions:
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. (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 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, whole-wheat pita bread, whole-grain flatbread, or Socca.

Printer Friendly Recipe

South Beach Suggestions:
Served with whole-grain crackers, whole-wheat pita bread, whole-grain flatbread, or Socca, this would be a good choice for phase 2 or 3 of the South Beach Diet. (Since it's made with garbanzo bean flour, you could probably eat Socca for phase one if you keep it to a moderate portion. Some commenters on the Kalyn's Kitchen Facebook page have told me that garbanzo flour isn't permitted in phase one (although I haven't found that written anywhere) so if you want to be safe, save it for phase two.)

More Tasty Ideas with Sun-Dried Tomatoes
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Sun-Dried Tomato Pesto or Spread from Kalyn's Kitchen
Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese from Kalyn's Kitchen
Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish from Kalyn's Kitchen
Sauteed Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts from Kalyn's Kitchen
Pesto Garganico with Almonds, Sun-Dried Tomatoes, and Basil from Ms. Adventures in Italy
Sun-Dried Tomato Tapenade from Andrea's Recipes
Chicken with Sun-Dried Tomatoes, Shallots, and Thyme from Lucullian Delights
Spicy Sun-Dried Tomato Paste from Lisa's Kitchen
Parsley Pesto with Sun-Dried Tomatoes from Elana's Pantry
Sun-Dried Tomato Hummus from Pinch My Salt
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

24 comments:

Trish said...

Oh my....add me to your guest list. That looks so good and tasty!

Joanne said...

This is something that I would proudly serve to my guests! I love dips and condiments to put on sandwiches so I will definitely bookmark this. I made an artichoke and kalamata olive tapenade a while ago that was pretty good. Sun-dried tomatoes rock my world, however.

ValerieAnne said...

I can't help but think how yummy that would be mixed into cream cheese....

Cookin' Canuck said...

What a perfect make-ahead appetizer for a party! I am so intrigued by the tomato powder. How wonderful to be quoted in the Costco magazine. I love finding new ingredients there and my freezer is always stocked with their meats and fish.

Kalyn said...

Trish, thanks. It would be kind of a long drive for you!

Joanne, I love sun-dried tomatoes too, and this stays good for so long, I'd nibble on it every day until it was gone. (That is, if it doesn't all get eaten at the parties.)

ValerieAnne, great idea! I just wrote cream cheese on my shopping list.

Cheri said...

This recipe looks so good! I think I have to invite people over to have an excuse to make it!

Alisa - Frugal Foodie said...

Oooh, that sounds so good! Now I have ideas swimming around in my head!

lydiatheperfectpantry said...

Great to know this tapenade can be frozen; I'm going to make a batch this month and enjoy it in the middle of winter.

Navita (Gupta) Hakim said...

Kalyn this dip looks very inviting, am sure ur guests must've loved it.

Hi, this is Navita, new to ur site but I guess will be visiting again :)

Chris said...

Phenomenal job, Kalyn! I can only imagine how good that must taste!!!!

Sara @ Our Best Bites said...

This is so up my alley! Love all of those flavors together, beautiful!

Kevin said...

That tapenade looks so good! What a great way to enjoy some slow roasted tomatoes!

MrSaladDressing said...

This sounds like a simple and delicious recipe. I have a potluck coming up at work, and I'm looking for some cool and refreshing dishes to bring. I think this will be on the list!

FabFrugalFood said...

I say 'Amen' to your love of food processors! Recently mine broke and I was in a panic all weekend. I just don't know how to function in the kitchen without it!

Louise | UPrinting.com said...

Wow, looks yummy! Who doesn't like tomatoes anyway? It's good for you, and tastes good to boot! Thanks for sharing this wonderful tapenade. :)

The Apple Hill Adventurer said...

ooookay, i need to make this ASAP

thanks for the recipe, it looks DELISH! i cant wait to try it on a sandwich!

wheatlessfool said...

That looks just amazing - looks like I know what is going on the grocery list for the weekend.

Frankly, your site is a mix of heaven and hell for me at the moment - everything looks luscious, and so many ideas that I can't wait to try (I was recently diagnosed with celiac and am thrilled over how many wonderful goodies you have I can play with).... but am unable to try my hand at even one for a few more days as I'm stuck in bed with shingles for (hopefully) only a few more days.

Thanks for the ideas, the longing, and yet ANOTHER reason I'd be rather happy if my body would just hurry it up and get better. I'm going to be dreaming about this tapenade tonight - I just KNOW it.

Kalyn said...

Oh I do officially stink at replying to comments. I hope everyone reads that note above where it says I do read (and appreciate) them all, even when I don't always respond!

Wheatless, I do have a lot of recipes that are gluten free. As soon as I get through with the printer friendly recipes (about half done right now) I'm going to make a gluten-free category. Very sorry to hear about the shingles, take care of yourself!

Coffee and Vanilla said...

Beautiful! Nothing better than sundried tomatoes, garlic and herbs...

Have a nice weekend,

Margot

Anonymous said...

This is a new favorite at my house. We like to eat it with your farinata. Delish, thank you!
Jen in Texas

Kalyn said...

Margo, thanks!

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

Erina said...

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/

Melissa Meredith said...

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!!!

Kalyn said...

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.

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