Sun-Dried Tomato Tapenade For Baked Potatoes

At a Glance

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  • 5 ounces Sun-dried tomatoes, dry-pack
  • 4 each Anchovy filets, oil-pack
  • 10 ounces Kalamata olives, pitted and rinsed
  • 1/4 cup Capers, rinsed
  • 2 tablespoons Lemon zest, grated
  • 1/2 cup Olive oil
  • 4 teaspoons Lemon juice


1. Blanch tomatoes in boiling water about 1 minute or until soft but not mushy. Drain and pat dry.

2. In food processor, pulse tomatoes with anchovies until coarsely chopped. Add olives, capers and lemon zest; pulse until olives are coarsely chopped. With motor running, slowly add olive oil, then lemon juice; process to a rough purée.

Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.

Calories: 300 Fat: 14g Cholesterol: 1mg Carbohydrates: 43g Fiber: 5g Protein: 5g Potassium: 910mg

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