June 14, 2012
Sun dried tomato tapenade is versatile summertime sauce. For this recipe, tomatoes packed in olive oil are better than those that are simply dried because they are easier to puree. Sun-dried tomatoes are pureed with anchovies, capers, garlic, and basil in a food processor for a couple of minutes until smooth. Spread the sun dried tomato tapenade on a slice of baguette, serve with fresh mozzarella cheese, or toss it with pasta.
Ingredients:
1 cup of sun dried tomatoes in olive oil (you can also use just dried ones without
the oil)
3 anchovies filets
1 tablespoon of capers (drained)
good quality olive oil, 3-6 tbsp.
1 clove of garlic minced
About 1/2 cup packed fresh basil leaves
1 1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon Worcestershire sauce
Directions:
Note* There is no salt in this recipe because of the saltiness of the anchovies and capers.
Taste and adjust if necessary by adding another anchovy filet or olive oil.
Place all ingredients in a food processor and chop. Add olive oil until you get a smoother texture. Serve with crackers or slices of toasted baguette.
I serve it in a "weck" pot like the ones you buy to put the mousse de foie gras in. It is a rustic presentation.
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