Sun-dried Tomato Tapenade

This little gem is just about the quickest, easiest thing you can make and is perfect for those times that you have to produce something tasty at a moments notice. I was given this sun-dried tomato tapenade recipe by my friend Dorita from Italy about 5 years ago and it has saved the day for me countless times since. I recently made a huge batch for our London exhibition “On the Fly”, to accompany the amazing sourdough from Margot Bakery and locally made Wilde’s Cheese .  It was a big hit

The easiest way to make this is by using sun-dried tomatoes preserved in oil. You can also make it with a pack of dried tomatoes. Simply soak them till they more or less rehydrate and add olive oil when you blend everything together. Both ways work fine

Sun-dried Tomato Tapenade

Ingredients:

I jar of good quality sun-dried tomatoes in oil OR a packet of dehydrated sun dried tomatoes soaked

1-2 tbs capers

1-2 cloves garlic (the tomatoes might already have some)

A few leaves of fresh basil

olive oil (quantity depending how much oil you use from the tomatoes)

salt and black pepper to taste

Method

Empty the jar of tomatoes into the cup of a hand blender or food processor. You can chose to use the oil if it’s good quality or drain the tomatoes and add your own good quality olive oil. Add the capers, garlic and some olive oil. Blend to a very coarse paste. Add some fresh basil leaves. Blend again quickly and season with salt and black pepper to taste.

You can serve this like any tapenade – with bread, crackers etc, on goats cheese, poached eggs, grilled fish, roasted vegetables….. You decide. It has a flavour that is full of sunshine and lovely with everything!