Best Tomato Caper Tapenade Recipes

TOMATO CAPER TAPENADE

Tomato Caper Tapenade image

Ohh let me count the ways to use this Tapenade.......over pasta, as a dip, served on some crusty bread or rye, on a cheese board or serve with some pitta crisps! Even give as a gift..... its Wonderful. Note -- This is best made a day ahead of serving.

Provided by Tisme

Categories Spreads

Time 20m

Yield 1 cup

Number Of Ingredients 7

Ingredients

3/4 cup sun-dried tomato packed in oil, drained and roughly chopped
1/4 cup olive oil
1/4 cup drained capers
2 garlic cloves, chopped
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
1 tablespoon fresh thyme leave

Steps:

Process all the ingredients until smooth.
Spoon into hot sterilised jar and seal jar immediately.
N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.

ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE

ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE image

Categories Fish

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound cod fillet (see Ingredient note)
3 teaspoons extra-virgin olive oil, divided
1/4 teaspoon freshly ground pepper
1 tablespoon minced shallot
1 cup halved cherry tomatoes
1/4 cup chopped cured olives
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons chopped fresh oregano
1 teaspoon balsamic vinegar

Steps:

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.

TOMATO-OLIVE-CAPER TAPENADE

Tomato-Olive-Caper Tapenade image

From Eating Well - they show the tapenade spooned over baked cod but it would be equally good over chicken or pork.

Provided by TXOLDHAM

Categories Sauces

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon olive oil
1 tablespoon shallot, minced
1 cup cherry tomatoes, cut in half
1/4 cup olive, cured, chopped
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon balsamic vinegar

Steps:

Heat oil in skillet over medium heat. Add the shallot and cook until begins to soften.
Add the tomatoes and cook, stirring until soft. Add olives and capers and cook for 30 seconds more.
Stir in oregano and vinegar and remove from heat. Spoon over fish (or chicken or pork).

Nutrition Facts : Calories 30.7, Fat 2.2, SaturatedFat 0.3, Sodium 139.3, Carbohydrate 3, Fiber 1.1, Sugar 1, Protein 0.6

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