Roasted Red Pepper & Sun-Dried Tomato Tapenade

Pantry staples like roasted red peppers and sun-dried tomatoes make this a great anytime appetizer.


  • 1/2 cup (125 mL) sun-dried tomatoes in oil
  • 1/2 cup (125 mL) loosely packed fresh parsley
  • 1   garlic cloves, peeled
  • 1/3 cup (75 mL) pitted kalamata olives, drained
  • 1/4 cup (50 mL) walnut halves, toasted
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 cup (250 mL) jarred roasted red peppers, drained and patted dry


  1. Drain tomatoes using small Stainless Mesh Colander. Place tomatoes in (1-cup/250-mL) Prep Bowl. Microwave on HIGH 15–-20 seconds or until tomatoes are slightly softened.

  2. Combine parsley, garlic, olives and walnuts in Manual Food Processor. Cover and pump handle until coarsely chopped. Add tomatoes, oil and vinegar; process until coarsely chopped. Add peppers; process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®.


  • about 2 cups (500 mL)
    16  servings of about 2 

Nutrients per serving:

U.S. Nutrients per serving: Calories 60, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 3 g, Fiber 1 g, Protein 1 g

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