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Sun-Dried Tomato Tapenade
from the kitchen of Sharmagne Leland-St. John

1/4 cup oil from sun dried tomatoes, plus olive oil to make up the difference
2 cups shallots, sliced
1 garlic clove, sliced
1/2 cup drained oil-packed sun-dried tomatoes, chopped (reserve the oil)
1/2 cup brine-cured Kalamanta olives, pitted and chopped
Freshly ground black pepper, to taste

In a large heavy skillet, heat the oil over low heat.
Add the shallots and garlic. Sauté for approximately
30 minutes, until dark brown, occasionally scraping
up brown bits. Transfer to processor. Add the tomatoes
and olives. Pulse until a chunky paste forms. Do not
purée. Season with pepper. Cool to room temperature
before serving.


 

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