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Tomato tapenade

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

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.

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.