Low Fat Sun-Dried Tomato Tapenade Recipe

Recipe Category: Low-Fat

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Low Fat Sun-Dried Tomato Tapenade Recipe

Ingredients

  • 2/3 cup sun-dried tomatoes, not packed in oil
  • 2 cups boiling water
  • 3 cloves garlic, peeled
  • 3/4 teaspoon kosher salt
  • 1/4 cup finely chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • Method

  • In a small bowl, cover tomatoes with boiling water.
  • Let steep until softened, about 30 minutes.
  • Drain, reserving 1/4 cup of the liquid.
  • Finely chop tomatoes and return to the bowl.
  • With a chefs knife, mash garlic with salt until it forms a paste.
  • Add to tomatoes, along with basil, oil and reserved steeping liquid.
  • Mix well.
  • The tapenade will keep, covered in the refrigerator for up to 2 days.
  • Makes about 2/3 cup.
  • Calories per tablespoon; 0 grams protein; 1 gram fat 0 gram saturated fat; 1 gram carbohydrate; 150 mg sodium; 0 mg cholesterol; 0 grams fiber
  • Full List of Low-Fat Recipes
    Full List of Sun-Dried-Tomato Recipes

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