Tomato Tapenade

1. 1

   Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.

2. 2

   With the machine running, add the oil from the anchovies first.

3. 3

   If you want a looser consistency, add some oil from the jar of tomatoes.

4. 4

   Place in a small bowl and cover.

5. 5

   Refrigerate for at least 1 hour.

6. 6

   To serve, bring the tapenade to room temperature and sprinkle with the parsley.

7. 7

   Serve on toasted French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.