Tomato Caper Tapenade Recipes

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CAPER TAPENADE



Caper Tapenade image

One of the best ways to use this bright condiment is spooned over broiled or grilled fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Yield Makes about 1/2 cup

Number Of Ingredients 4

1/3 cup brined capers (from a 3.75-ounce jar), drained and coarsely chopped
1/4 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice (from 2 lemons)
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Combine all ingredients in a bowl. Spoon into an airtight container. Tapenade can be refrigerated up to 1 week.

TOMATO CAPER TAPENADE



Tomato Caper Tapenade image

Ohh let me count the ways to use this Tapenade.......over pasta, as a dip, served on some crusty bread or rye, on a cheese board or serve with some pitta crisps! Even give as a gift..... its Wonderful. Note -- This is best made a day ahead of serving.

Provided by Tisme

Categories     Spreads

Time 20m

Yield 1 cup

Number Of Ingredients 7

3/4 cup sun-dried tomato packed in oil, drained and roughly chopped
1/4 cup olive oil
1/4 cup drained capers
2 garlic cloves, chopped
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
1 tablespoon fresh thyme leave

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.

TOMATO-OLIVE-CAPER TAPENADE



Tomato-Olive-Caper Tapenade image

From Eating Well - they show the tapenade spooned over baked cod but it would be equally good over chicken or pork.

Provided by TXOLDHAM

Categories     Sauces

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 tablespoon shallot, minced
1 cup cherry tomatoes, cut in half
1/4 cup olive, cured, chopped
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon balsamic vinegar

Steps:

  • Heat oil in skillet over medium heat. Add the shallot and cook until begins to soften.
  • Add the tomatoes and cook, stirring until soft. Add olives and capers and cook for 30 seconds more.
  • Stir in oregano and vinegar and remove from heat. Spoon over fish (or chicken or pork).

Nutrition Facts : Calories 30.7, Fat 2.2, SaturatedFat 0.3, Sodium 139.3, Carbohydrate 3, Fiber 1.1, Sugar 1, Protein 0.6

TOMATO TAPENADE



Tomato Tapenade image

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.

Provided by Mary Leverington

Categories     Spreads

Time 1h30m

Yield 1 cup

Number Of Ingredients 7

1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, drained (reserve oil)
12 anchovies, drained (reserve oil)
4 cloves garlic
1 tablespoon capers, drained
2 teaspoons lemon juice
4 tablespoons oil
4 tablespoons minced fresh Italian parsley

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.

Nutrition Facts : Calories 1122.9, Fat 93.2, SaturatedFat 12.7, Cholesterol 40.8, Sodium 2667.2, Carbohydrate 62.5, Fiber 15.1, Sugar 0.5, Protein 27.5

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