Tapenade with Sun-Dried Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
- 1/4 cup olive oil
- 2 cups sliced onions
- Carbohydrate 19 g(6%)
- Fat 34 g(53%)
- Fiber 5 g(18%)
- Protein 3 g(6%)
- Saturated Fat 5 g(24%)
- Sodium 299 mg(12%)
- Calories 378
Preparation Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)
Preparation Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)
