I get so excited when I find recipes and I have grown all, or most, of the ingredients. Today’s recipe fits into that category. The only ingredient that didn’t come out of my garden was the anchovy fillets.
As my dear vegetarian friend, Colette, was coming to dinner that night, I divided the tapenade into two bowls and only put anchovies in one. I think the anchovies gave the tapenade more depth of flavour but, if you are vegetarian or object to anchovies, it still tastes lovely without them. If you are omitting the anchovies, taste the tapenade before serving as you may wish to add a little salt.
This recipe comes from Party Dips by Sally Sampson. It is a beauty, even if you have to buy the ingredients.
- 1 cup loosely packed sun-dried tomatoes
- ½ cup boiling water
- 2 garlic cloves
- ¼ cup packed fresh basil leaves
- ¼ cup packed fresh parsley leaves
- 2 tbs* capers, drained
- 4 oil-packed anchovy fillets
- 1 tbs* olive oil
*These are 15mil tablespoons
- Put the tomatoes into a heatproof bowl. Pour the boiling water over them to let soften for 30 minutes.
- Transfer the tomatoes and soaking water into a food processor and pulse until well chopped.
- Return the mixture to the bowl.
- Chop the garlic and herbs, add to the bowl.
- Add the capers, olive oil and anchovy fillets and mix well.
- Transfer to a serving bowl.
We are off to Sydney tomorrow for a week, therefore, I won’t be posting for a while. When I return, there will be a Rose of the Week and some recipes from this month’s feature cookbook, The New Book of Middle Eastern Food by Claudia Roden, so stay tuned.
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I hope you had a wonderful time visiting Sydney. I have some dried tomatoes from last year’s garden that I’ll use to make your tapenade…it sounds great.
Hi Karen, we did have a wonderful time, thankyou. I hope you enjoy the tapenade.
I’m sure I will. 🙂
A sun-dried tapenade is such a great idea, Glenda. Make mine with double the anchovies. Love those little fishies. I hope you have a great time in Sydney. Safe travels.
John, we are worn out from shopping. We are off to the Blue Mountains tomorrow for some sightseeing. The bags are full.
That’s beautiful Glenda. It must be a great feeling putting something together that you’ve grown yourself. But, really? You don’t grow anchovies? Why not – climate?
Hi Diane. The anchovies keep escaping from the kitchen sink.
I am a fan of tapenade, the saviouriness of it.
Sorry, Sydney isn’t turning on her best weather for you.
Hi Ella. It is fine inside the shops:)
Tell me about growing capers Glenda ….. are they the nasturtium seeds or a whole entity in themselves? I’ve never been a big fan of them, but I have also noted recipes I’ve had that include capers taste better than when I leave them out …. does that make sense? LOL
Hi Deb. I love capers. They are not nasturtium seeds but a different plant altogether. Here is a post I did on the plant ages ago. It really makes sense. It is like anchovies. Even if you don’t like them they really enhance a dish.
https://passionfruitgarden.com/2012/03/15/capers/
Yes, LOL, anchovies work that way too.
Food tastes even better when you’ve grown the ingredients. My sister has just landed in Sydney – who knows, you might pass in the street and never know it!
Hi Anne. What will she be wearing? I will look out for her 🙂
this sounds delicious… and I love the bowl you’ve served it in too. Have an amazing time in Sydney.
Thanks Leah. The little bowl comes from Portugal.
Have a great trip!
Thanks Sandra. PoK here I come!
Can’t wait to see you! And how exciting that you grew all the ingredients – that’s just the best feeling, isn’t it?
Hi Celia. We are in your town:). I can’t explain how much I love it when everything comes from the property. Even the water did.
Enjoy your trip to the big smoke! Love your tapenade, sounds quite delicious!
Hi Liz. Hi hope I don’t buy too much. 🙂