Guest guest Posted March 20, 2008 Report Share Posted March 20, 2008 @@@@@ Mediterranean: Roasted Onion Tapenade 1 Large Spanish Onion, unpeeled 1/2 Cup Extra Virgin Olive Oil 1 cup pitted kalamata olives, packed 2-4 tablespoons sun dried tomatoes, drained [Oil packed or water softened] 3 large garlic cloves, peeled. Preheat onion to 375 degrees. Rub onion with olive oil, wrap in foil, and bake until very tender, about 2 hours. Remove onion from foil and let cool to room temperature. Peel onion and place in bowl of food processor fitted with metal blade. Add olives, garlic, and 2 Tablespoons tomatoes. Pulse until pureed. Taste and add more tomatoes if desired. With motor running add ¼ cup olive oil. Add more if desired. Scrape Tapenade into container, cover and refrigerate. Bring to room temperature before serving. Stir in more oil if you wish. If you want to roast the garlic as well, wrap separately. It will cook faster than the onion. Author: Jim Source: Cooks Illutstrated Bullentine Board Formatted by Chupa Babi: 03.20.08 ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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