Tomatoes Tapenade Recipe
Tomatoes Tapenade has a fine taste. The lemon juice and olives gives the Tomatoes Tapenade a supreme taste. I have tried this Tomatoes Tapenade recipe, it came out very well, you should also try it.
Ingredients
1 pint small cherry tomatoes
Salt
3/4 cup pitted ripe olives
4 anchovy fillets, rinsed and drained
1 clove garlic, cut in half
2 tablespoons lemon juice
1 tablespoon capers
1/8 teaspoon pepper
2 tablespoons olive oil
Fresh parsley sprigs
Directions
Cut top off each tomato; scoop out pulp, reserving pulp for other uses.
Sprinkle inside of tomatoes lightly with salt, and invert on paper towels to drain.
Position knife blade in food processor bowl.
Combine olives, anchovies, garlic, lemon juice, capers, and pepper in processor bowl.
Top with cover; process 5 seconds or until minced.
Combine olive mixture and olive oil, stirring well.
Refrigerate olive mixture if not serving immediately.
No more than 1 hour before serving, spoon about 1 1/2 teaspoons olive mixture into each tomato shell; insert a small sprig of parsley in top side of each tomato.
Sprinkle inside of tomatoes lightly with salt, and invert on paper towels to drain.
Position knife blade in food processor bowl.
Combine olives, anchovies, garlic, lemon juice, capers, and pepper in processor bowl.
Top with cover; process 5 seconds or until minced.
Combine olive mixture and olive oil, stirring well.
Refrigerate olive mixture if not serving immediately.
No more than 1 hour before serving, spoon about 1 1/2 teaspoons olive mixture into each tomato shell; insert a small sprig of parsley in top side of each tomato.
