Tapenade with Sun-Dried Tomatoes Recipe

Davina uses this olive paste as a pizza topping, as a flavor pickup for purchased pasta sauces and as a spread for baguette slices.

Makes about 1 cup.

INGREDIENTS

1/4 cup olive oil

2 cups sliced onions

1/2 cup drained oil-packed sun-dried tomatoes, chopped

1/2 cup chopped pitted brine-cured black olives (such as kalamanta)

DIRECTIONS

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.)

Tags: Dried, Sun, Tapenade, Tomatoes