Tomato tapenade
Tapenade is a Provençal dish traditionally made up of mashed or finely chopped olives, capers, anchovies and olive oil. This popular food in the south of France is most often served as a spread on bread. Sometimes tapenade is used as a filling for poultry stuffing. Tomato topenad is much simpler in its composition, all the ingredients for it can be found on the shelves of the nearest supermarket. Tomato tapenade can be served instead of ketchup with meat dishes or used as a pizza sauce.
Ingredients
- 2 garlic cloves
- 100 g sun-dried tomatoes
- 25 g pitted olives
- 1 tsp lemon juice
- 90 ml extra virgin olive oil
- 1 tsp rosemary leaves
- dried oregano on the tip of a knife
- salt, freshly ground black pepper
Cooking
Step 1
Peel and chop the garlic, chop the tomatoes coarsely.
Step 2
Grind together with the rest of the ingredients in a blender or food processor to a puree with small pieces.
Step 3
Season with salt and pepper. Serve with toasted bread, grilled pork or lamb.