Tomato Tapenade Recipes

Steps:

• In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
• Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.
• Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place tilapia fillets on a baking sheet and brush with olive oil.
• Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
• Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in diced tomatoes, green tomatoes, capers, basil, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
• Season tilapia fillets with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tilapia fillets; cook until flesh flakes easily with a fork, about 3 minutes per side. Transfer to a serving platter.
• Pour lemon juice into the skillet; swirl to pick up browned bits off the bottom of the skillet, 30 seconds to 1 minute. Pour over fillets.
• Spoon tomato mixture over fillets before serving.

Steps:

• Process all the ingredients until smooth.
• Spoon into hot sterilised jar and seal jar immediately.
• N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.

Steps:

• 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.

Steps:

• Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)