We are all down with the ‘best season’ of all- the flu season *sniff*sniff*, but I promised you some cherry tomato recipe so here I am. Our current staples have been tomato basil soup, pumpkin soup, add-everything-into-the-pot soup, yeah flu season = soup season in our house. But despite our lack of appetite, we also gorged heartily on some fresh homemade baguette and cherry tomato tapenade. After all a girl just need to snack, right.
I hardly have much time to spare by the stove these days, so I like my cooking quick. And this dip fits the bill, with only roasting required then a quick whizz into the food processor. I am bordering on slight obsession with my food processor, how did I survive all these years without one! I wonder. The FP has got its permanent fixture onto the kitchen counter, so I no longer have to trip from cupboard to counter ( I tell ya, it’s not even a few metres away! Talk about being lazy). One great thing that came out recently from it is this tapenade, better than my favourite basil pesto and about to take over the hoummous for Dip Trophy. You don’t like tomatoes? Don’t worry, this one will win you over, just look at that juicy roasted cherry tomatoes! That’s love for me.
Tapenade is originally a Provencal savoury dip made of capers, olive oil, anchovies amongst others. I did not add any anchovies here, but there is plenty of olive oil, mashed up green olives and paprika in good measure. Tomatoes remind me of Provence, so here you go, don’t worry much about the name, but it sounds so much nicer than ‘tomato dip’!
If you are kickstarting a new healthy eating habit, let’s join in! We can still snack, this dip is not only healthy but it is so tasty that it makes up for the bland flavours of ‘healthy’ crackers. I will let you in a secret; roast a big batch of cherry tomatoes and hide half away for tomato basil soup. I made it with exactly same ingredients, only a bit longer on the whizzing and with added stock broth. See, 2 recipes in one!
- 400g cherry tomatoes
- 3 cloves garlic
- ¼ cup extra virgin olive oil
- a pinch of salt
- ½ tsp paprika
- ¼ packed cup basil leaves
- a few green olives
- In a roasting tray place the cherry tomatoes with garlic and olives.
- Drizzle half of the olive oil and sprinkle the salt and paprika.
- Roast for 30 minutes at 200C.
- Once roasted, transfer all the ingredients, including liquids from the roasting tray into a food processor.
- Give a quick whizz to blend the ingredients coarsely. I like some cherry tomato chunks to be left intact.
- If not eaten immediately, refrigerate for use within a week.