Davina uses this olive paste as a pizza topping, as a flavor pickup for purchased pasta sauces and as a spread for baguette slices.
Ingredients
Makes about 1 cup
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.)
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Reviews (10)
Back to TopI thought it a bit bland as made in the recipe, so I added a large clove of garlic and some parsley to good effect. I'm sure letting it rest a day or two will also improve the flavor.
Anonymous
SF
7/4/2006
I made this recipe exactly as indicated and it was really good. A big hit at my dinner party...definetly one to make again.
Anonymous
PR
12/21/2005
I serve this as an appetizer with fresh baguette slices often and it is always a big hit.
Anonymous
New York, NY
3/22/2005
I just love sun-dried tomatoes! This is great for all sorts of spreads!
Anonymous
kenosha, wi
1/4/2003
Very easy and very good recipe. Served with baguette slices brushed with olive oil and lightly toasted and guests loved it.
Anonymous
NYC
11/10/2002
I made this as an appetizer spread for Easter and found it to be just okay. It is really thick and the caramelized onions dominate the flavor. I agree with a previous review that the spread would combine nicely with goat cheese and it would be great for a pizza base.
Anonymous
Westlake Village, Ca
4/1/2002
This is a delicious base for a veggie pizza. I put goat cheese as the topping. This is a great recipe to make ahead and use for a last-minute dinner.
Anonymous
Kingston, Canada
1/3/2001
This is absolutely delicious! For a recent party, I spread goat cheese on bruschetta and topped it with this tapenade.Everyone loved it!
Robyn Eiseman
Plymouth, Wisconsin
5/23/2000
This is absolutely delicious! For a recent party, I spread goat cheese on bruschetta and topped it with this tapenade.Everyone loved it!
Robyn Eiseman
Plymouth, Wisconsin
5/23/2000
This was a very easy recipe and well worth making. The carmelized onions are the key!
Anonymous
Chicago
11/1/1999
Great and easy appetizer. It is especially good with a nice sweet onion, like a Vidalia or Texas Sweet. Good on crisp bread or toast.
Anonymous
Norman, OK
6/2/1999
