Sun-Dried Tomato Tapenade
This Sun-Dried Tomato Tapenade is the perfect appetizer when you want maximum flavor without much fuss. This does have some carbs, but serve with low-carb pita bread for a lower-carb option.
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Sun-Dried Tomato Tapenade is absolutely a treat when you have fresh basil in the garden, or one of those basil plants in your window. But if you plan ahead and freeze some basil or freeze basil pistou or Basil Pesto with Lemon you could use any of those (or even purchased pesto) to make this sun dried tomato spread in the winter, just adding them to the food processor with the other ingredients.
And if you choose to buy some fresh basil I think you could change the proportions a bit and use more parsley and less basil, since parsley is pretty inexpensive year round. No matter which of those options you use for the basil flavor, the combination of sun-dried tomatoes, garlic, Parmesan, and basil flavor is absolutely amazing in this.
What ingredients do you need for this recipe?
- basil leaves
- flat-leaf or curly parsley,
- olive oil
- can of organic tomatoes
- sun-dried tomatoes packed in oil
- Minced Garlic (affiliate link)
- grated parmesan cheese
- tomato paste (affiliate link)
- white balsamic vinegar (affiliate link)tomato paste (affiliate link), or white wine vinegar
- salt and fresh ground black pepper to taste
What did I serve with the sun-dried tomato spread?
I served the Sun-Dried Tomato Tapenade with low-carb pita bread, which made it an appetizer that wasn’t terribly high in net carbs. You could also serve with low-carb crackers, flatbread, or Socca.
These photos are double the amount of the recipe, since I was making a lot for the parties. Start by chopping the basil and parsley in the food processor, using the steel blade. You can chop it really fine, or leave it a bit chunkier, depending on how you want the finished tapenade to look.
Then add the drained canned tomatoes, sun-dried tomatoes, garlic, parmesan cheese, white balsamic vinegar, salt, and pepper, and process until all ingredients are well blended together. Serve with crackers, flatbread, whole-wheat pita, or Socca.
More Tasty Ideas with Sun-Dried Tomatoes
Butter Bean Salad ~ Kalyn’s Kitchen
Sun-Dried Tomato and Spinach Quiche ~ That Skinny Chick Can Bake
Goat Cheese, Pesto, and Sun-Dried Tomato Terrine ~ A Family Feast
- 1/2 cup basil leaves, packed (see notes)
- 1/2 cup flat-leaf or curly parsley, packed
- 2 T olive oil (or more as needed)
- one 14 oz. can organic tomatoes, well drained (see notes)
- 1 cup purchased sun-dried tomatoes packed in oil (drain the oil if there is a lot)
- 2 T minced garlic (or more)
- 1/4 cup finely grated parmesan cheese (or more)
- 2 T tomato paste (optional)
- 1 T white balsamic vinegar (or white wine vinegar)
- salt and fresh ground black pepper to taste
- Wash basil and parsley and spin dry or dry with paper towels.
- Put herbs in food processor fitted with steel blade, and pulse repeatedly until they are chopped as finely as you prefer, drizzling in the oil through the feed tube as you chop the herbs. (I like to be able to see flecks of green in the finished tapenade, so I don’t chop the herbs ultra fine.)
- Add the drained canned tomatoes, sun-dried tomatoes, garlic, parmesan cheese, tomato paste (if using), white balsamic vinegar, and salt and pepper.
- Process until the mixture is partly pureed and well-combined.
- Check the thickness and add a bit more oil if you wish, then taste to see if you want to add more garlic or parmesan cheese, pulsing a few more times if you add any more seasonings.
- Serve with low-carb crackers, low-carb pita bread, Socca or any cracker, pita, or flatbread of your choice.
- This tapenade will stay good in the fridge for about two weeks, and it can be frozen.
Of you don’t have that much basil, use about 1/4 cup frozen basil, basil pistou, or purchased basil pesto. Use more basil if you have a surplus! If you have slow roasted tomatoes I would use 1/2 cup of those to replace the canned tomatoes.
Nutritional information based on 1/4 cup serving size and is for tapenade only.
Recipe created by Kalyn.
Amount Per Serving:
Calories: 93Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 176mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Sun-Dried Tomato Tapenade does have some carbs, but I’d serve it with low-carb pita bread for an appetizer that would be suitable for the original South Beach Diet or most low-carb eating plans if you’re only eating a small amount spread on pita.
Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was last posted in 2009 when I was having parties to celebrate an addition on to my house. It was last updated with more information in 2022.
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