Roasted green tomato and olive tapenade

By • August 23, 2016 6 Comments

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Author Notes: When I found green tomatoes at my local market, I knew I had to buy some (no, many). I roasted them long and slow until they shriveled up in size and their flavours got super concentrated. Alternatively, roasted or sun-dried tomatoes can be used here too.

This tapenade has the usual suspects: olives (green, because I wanted to retain the vibrancy of the green spread), garlic, capers, basil, lemon, garlic, and extra virgin olive oil. Along with those, a handful of roasted tomatoes get blended in. That's where the magic happens.
Kirthana | Theblurrylime

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Makes 3/4 of a cup

  • 3/4 cup cup roasted green tomatoes*
  • 1/4 cup green olives, pitted
  • 1 tablespoon capers
  • 4-5 basil leaves
  • 1 1/2 teaspoons lime or lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 clove of garlic
  • Freshly ground black pepper
  • Salt, to taste
  1. Add all the ingredients listed above to a blender and pulse until well incorporated, but still keeping it slightly chunky.
  2. Serve right away or refrigerate until ready to use. Can be kept refrigerated in an air-tight container for up to a week.
  3. Note: *can substitute with roasted or sun-dried red tomatoes.

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