WEIGHT WATCHERS SUN DRIED TOMATO TAPENADE
Make and share this Weight Watchers Sun Dried Tomato Tapenade recipe from Food.com.
Provided by GingerlyJ
Categories Spreads
Time 5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
- Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
Nutrition Facts : Calories 48.6, Fat 2.5, SaturatedFat 0.3, Cholesterol 0.6, Sodium 344.5, Carbohydrate 6.3, Fiber 1.6, Sugar 3.7, Protein 1.7
TOMATO TAPENADE
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
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
SUN-DRIED TOMATO TAPENADE
This tapenade makes a great dressing for pasta salad or topping for grilled swordfish, tuna or veal.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2/3 c.
Number Of Ingredients 6
Steps:
- In a small bowl, cover tomatoes with boiling water.
- Let steep until softened, about 30 minutes.
- Drain, reserving 1/4 cup of the liquid.
- Finely chop tomatoes and return to the bowl.
- Mash garlic with salt until it forms a paste.
- Add to tomatoes, along with basil, oil and reserved steeping liquid.
- Mix well.
Nutrition Facts : Calories 342.7, Fat 22, SaturatedFat 3, Sodium 3775.9, Carbohydrate 35.1, Fiber 7.2, Sugar 20.6, Protein 9
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE
Recipe From Oxmoor House. Note: Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.
Provided by gailanng
Categories Vegetable
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
- Serve immediately, or cover and chill until ready to serve.
Nutrition Facts : Calories 56.4, Fat 3, SaturatedFat 0.4, Cholesterol 0.8, Sodium 387.9, Carbohydrate 6.9, Fiber 1.8, Sugar 4.1, Protein 2
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- Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
- Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
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