DESCRIPTION

Homemade Tomato Tapenade is bursting with flavor. Sun-dried tomatoes, olives, rosemary, and garlic make for the most delicious dip or sauce.

Ingredients

Scale

1 cup sun-dried tomatoes packed in oil, lightly drained
1 (6 oz.) can pitted black olives, well drained
1/4 cup plus 2 Tbsp. olive oil
2 garlic cloves, peeled
3 Tbsp. fresh rosemary leaves*
1/2 tsp. salt

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Instructions

To a small food processor or blender add sun-dried tomatoes, olives, olive oil, garlic cloves, rosemary, and salt. Blend on high until almost smooth.
Serve immediately or refrigerate, covered, up to 7 days. Freeze up to 3 months.

Notes

*I don’t recommend using dried rosemary here. Those dry pointy sticks of herb won’t soften well in this mixture. Instead, if you don’t have fresh rosemary, you can use a different fresh herb like basil, oregano, or thyme. Or, you can use 1 tablespoon of a softer dried herb, like dried basil, dried oregano, or dried thyme.