Best 7 Tomato And Basil Tapenade Recipes

SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)

Steps:

• Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
• Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn't find it needed it.
• Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
• Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

TOMATO AND BASIL TAPENADE

Steps:

• Place all the ingredients in a food processor or blender and pulse until well combined.
• With the motor running, slowly add the oil through the chute to form a paste like consistency.
• Cover with a little extra oil and refrigerate for up to 2 weeks.

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING

Steps:

• Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
• Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
• Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

TAPENADE OF SUN-DRIED TOMATOES, OLIVES AND BASIL

Steps:

• Simply put everything into a food processor with 2 tablespoons of the reserved tomato oil. Switch the motor on, but use the pulse action, because if you process it too much it goes to a purée. What you need to aim for is a texture like coarse gravel and sand. Add a third tablespoon of the reserved tomato oil if it looks too stiff. Pack the tapenade into a bowl, cover with clingfilm and chill, but remember to allow it to come back to room temperature for about 1 hour before serving.

SUNDRIED TOMATO TAPENADE

Steps:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

TOMATO AND TAPENADE TART

Steps:

• Preheat oven to 220c (200c fan-forced).
• Place pastry sheets one on top of the other on your work surface (that you have dusted with the flour)and roll out to measure a 24cm x 34cm rectangle.
• Trim edges for neatness & score with a knife to create a 1.5cm border.
• Transfer to baking tray & spread tapenade over pastry.
• Arrange the tomatoes over the top & sprinkle with Parmesan.
• Bake for 20 minutes or until pastry is puffed & golden.
• Remove from oven & scatter the Basil leaves on top.
• Slice & serve with a green salad.

TOMATO AND TAPENADE SALAD

Steps:

• To make tapenade, put olives, capers, anchovies and garlic in container of food processor or blender, along with a bit of olive oil. Pulse machine once or twice, and swiftly add remaining olive oil while machine is running. Do not purée. You want a coarse, uneven blend. (If you have the energy, you can chop all the ingredients by hand or grind them with mortar and pestle.) Thin with more olive oil if you like.
• Core tomatoes, cut them in two horizontally and shake out the seeds, squeezing gently. Chop. Toss with tapenade, and some salt and pepper if necessary. Stir in basil leaves. Taste, adjust seasonings and serve.