Sundried Tomato Tapenade

A very rich dip that’s best served in small amounts with pita triangles. Also great on grilled swordfish, steak and pork.

If you find it too chunky, simply add a bit of mayonnaise.

Sundried Tomato Tapenade
Prep time: 
Total time: 
Serves: 1½ cups
  • 1 cup loosely packed sundried tomatoes
  • ½ cup boiling water
  • 2 garlic cloves
  • ¼ cup fresh basil leaves
  • ¼ cup Italian flat leaf parsley leaves
  • 2 tablespoons capers
  • 4 anchovy fillets
  • 1 tablespoon olive oil
  1. Place the tomatoes and water in a bowl and set aside for 30 minutes. Place the mixture in a food processor fitted with a steel blade and pulse until well chopped. Return the mixture to the bowl and add the remaining ingredients. Serve immediately or cover and refrigerate up to 4 days. Serve with pita triangles.