Weight Watchers Sun Dried Tomato Tapenade Recipes

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WEIGHT WATCHERS SUN DRIED TOMATO TAPENADE



Weight Watchers Sun Dried Tomato Tapenade image

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

1/4 lb sun-dried tomato, without oil
2 average anchovies
1 garlic clove
26 medium olives, green, pitted
2 tablespoons capers, rinsed and drained
1 tablespoon olive oil
1 tablespoon fresh oregano, leaves, packed or 2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper, freshly ground

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



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

SUN-DRIED TOMATO TAPENADE



Sun-Dried Tomato Tapenade image

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

2/3 cup sun-dried tomato, not packed in oil
2 cups boiling water
3 cloves garlic, peeled
3/4 teaspoon kosher salt
1/4 cup finely chopped fresh basil
1 tablespoon extra virgin olive oil

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



Sundried Tomato Tapenade image

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

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

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



Sun-Dried Tomato and Kalamata Olive Tapenade image

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

1/2 cup pitted kalamata olive
2 tablespoons capers
2 tablespoons water
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground black pepper
2 oil-packed anchovy fillets, drained
1 (3 ounce) package ready-to-use julienne-cut sun-dried tomatoes, packed without oil (such as Mariani)
1 garlic clove
1/4 cup fresh flat-leaf parsley

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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