Sun Dried Tomato Tapanade

This is one of my favorite recipes in my spanish cuisine heritage.  I personal love vinegar and acidic foods. This one is a great accompaniment for a lot of different foods.

Sun Dried Tomato Tapanade

1 lb Sun Dried Tomato

5 oz  Kalamata olives

16 oz Extra Virgin Olive oil

8 oz sherry vinegar

¼ oz chopped basil

¼ oz chopped rosemary

¼ oz chopped thyme

1 oz chopped garlic

¼ oz chopped parsley

TT salt and pepper


  1. Add sun dried tomatoes in robot coupe
  2. Pulse to small dice consistency.
  3. Place in small bowl and hot water, submerge the sun-dried tomatoes.
  4. Let sit for 5 minutes
  5. Drain and strain the water from the tomatoes.
  6. Combine all other ingredients.
  7. Season and taste.  

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