Tapenade with sun dried tomatoes

Ingredients

• 50 gsun-dried tomatoes
• 15 mltomato purée
• 30 mlbalsamic vinegar
• 2.5 ml dried or 15 ml freshthyme
• 30 mlfreshly chopped parsley
• 1 clovegarlic
• A few dropslemon juice
• To tastepepper
• To tastesalt

Instructions

1. 1

   Blend the ingredients

   Put all the ingredients in a cup and blend with a hand blender. Add a little extra olive oil if needed, then taste and adjust the pepper and salt.

What is sun-dried tomato tapenade?

Tapenade is a Provençal spread traditionally made with olives. This version puts sun-dried tomatoes at the centre, giving it a concentrated, savoury flavour with a tang from balsamic vinegar and lemon.

Parsley and thyme bring freshness and a herbal edge, while blending makes a quick spread for bread, vegetables or other savoury dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 2g protein, 10g carbs, 0g fat.

The sun-dried tomatoes provide most of the carbohydrates and some protein, while the small amount of added oil suggested for blending would contribute most of the fat. Serve the spread with vegetables and a protein-rich accompaniment to make it part of a more balanced plate.

Choose and prepare the tomatoes

Sun-dried tomatoes: their texture can vary, so the finished spread may need a little extra olive oil to blend smoothly. If yours are packed in oil, drain them before measuring.

Tomato purée: it deepens the tomato flavour and helps bind the ingredients into a cohesive spread.

Get the texture right

Blending: use a cup narrow enough for the hand blender to reach the mixture. Blend until the tomatoes and herbs are chopped to the texture you like.

Oil: add it gradually only if the mixture seems too stiff to blend. A little at a time makes it easier to stop when the spread is still thick.

Balance the seasoning

Taste after blending: sun-dried tomatoes and balsamic vinegar can vary in saltiness and sharpness. Adjust with pepper and salt, and add lemon juice sparingly so it lifts rather than dominates the tomato.

Fresh thyme gives a more pronounced herbal note than dried thyme, so start with the stated amount and taste before adding anything further.

How to serve it

Spread it on toasted bread or serve it as a dip with crunchy vegetables. It also works alongside a simple salad or as a savoury addition to a sandwich.

For a more substantial plate, pair a modest amount of tapenade with a protein-rich food and plenty of vegetables.

Recipe notes & tips

• Drain oil-packed tomatoes before measuring them.
• Use a narrow cup so the hand blender can reach the mixture.
• Add any extra olive oil in small amounts while blending.
• Taste before adding salt, as the tomatoes may already be salty.
• Chop the garlic clove if your hand blender struggles with whole pieces.

Variations

• Fresh herbs: use the fresh thyme option for a brighter herbal flavour.
• More lemon: add a few extra drops for a sharper finish.
• Coarser texture: pulse briefly and leave small pieces of tomato visible.
• Extra garlic: add another clove for a stronger savoury bite.
• Richer spread: blend in a little olive oil if the mixture is too thick.

Common mistakes to avoid

• Adding too much oil: the spread can become loose; add it gradually as needed.
• Over-blending: it can turn the mixture very smooth; stop when it reaches your preferred texture.
• Oversalting: tomato products vary in saltiness; taste before seasoning.
• Using a cup that is too wide: the blender may not catch the ingredients; choose a narrower vessel.
• Adding all the lemon at once: it can overpower the tomatoes; begin with a few drops and taste.

How to store

Keep the tapenade in a covered container in the fridge and use within 3–4 days. Stir before serving; it is usually best served at room temperature rather than reheated.

Frequently asked questions