Name: Sun-Dried Tomato Tapenade
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup sun-dried tomatoes packed in oil, lightly drained; 1 (6 oz.) can pitted black olives, well drained; ¼ cup plus 2 Tbsp. olive oil; 2 garlic cloves, peeled; 3 Tbsp. fresh rosemary leaves; ½ tsp. salt

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This no-cook Sun-Dried Tomato Tapenade blender sauce takes minutes to make, with a cooked-all-day flavor.

This quick, no-cook sauce takes just 10 minutes to make using pantry staples like sun-dried tomatoes, olives, and garlic, but tastes like it’s been simmering all day and can be used in so many recipes.

Glass jar and spoon of sun-dried tomato tapenade on a white plate.

What Is Tapenade?

Tapenade is a Provencal spread, traditionally made from minced olives, capers, and anchovies. This version leaves out the anchovies, making it vegan-friendly, and focuses more on the tomato, rosemary, and garlic for flavor.

Ingredients For Sun-Dried Tomato Tapenade

You’ll find a variety of sun-dried tomatoes in the produce aisle at your grocery store, or sometimes in the tomato sauce aisle. Look for the jarred variety, packed in oil. Unlike the dried, bagged versions, sun-dried tomatoes packed in oil won’t need to be softened or reconstituted; they’re ready to use as soon as you open the jar.

Black olives that are mild in flavor work best in this recipe. Look for standard, pitted black olives, and avoid kalamata and any olives at the olive bar, which will be too salty.

Allow any excess oil from the tomatoes to fall back into the jar as you measure them out for the recipe. This will be replaced with fresh olive oil. Then, add the tomatoes, along with the olives, oil, garlic, fresh rosemary, and salt into a blender or food processor. Blend on high speed until all of the ingredients are finely minced and almost smooth, and the sauce is ready.

How To Use This Tapenade

The sun-dried tomato tapenade can be used immediately, and served either warm or at room temperature. It freezes well, too, for up to three months, and will keep in the refrigerator, covered, for a week.

It makes a perfect pasta sauce, like on this Sun-Dried Tomato Chicken Pasta, and is one of my favorite bruschetta toppings. It’s also great as a pizza sauce, a dip for mozzarella sticks, or a sandwich spread. Try it added to baked or steamed fish, like cod, tilapia, snapper, and swordfish, before or after cooking. It will elevate your cheese and crackers, too, especially when added to a Charcuterie Board.