Tomato Tapenade

"This is a very intense appetizer. I've also served it on hot pasta. Outstanding! The recipe comes from "Great Good Food" by Julee Rosso."
 
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Ready In:
1hr 30mins
Ingredients:
7
Yields:
1 cup
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ingredients

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directions

  • Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
  • With the machine running, add the oil from the anchovies first.
  • If you want a looser consistency, add some oil from the jar of tomatoes.
  • Place in a small bowl and cover.
  • Refrigerate for at least 1 hour.
  • To serve, bring the tapenade to room temperature and sprinkle with the parsley.
  • Serve on toasted French bread.

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Reviews

  1. This tapenade IS intense and delicious! Wonderful with goat cheese too. It was tasty the day I made it but even better the next day.
     
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