How would you like to make a homemade sundried tomato pâté? It's super easy and quick to prepare, and it bursts with hearty Mediterranean flavours. Let us show you how!
To make this paste, we'll combine elements of the ancient Roman tapenade recipe with a generous handful of sundried tomatoes and a flavourful blend of Mediterranean spices.
Our tapenade base consists of olives, capers, and sundried tomatoes. Tapenade derives from the word tapenas in the ancient Occitan language, which means "capers". So capers are the most fundamental ingredient you need to make tapenade. Olives are important too, and we suggest you use the flavourful Kalamata black olives for maximum taste.
These three ingredients alone would be enough to make a flavourful spread. But we took the recipe a few steps forward with this colourful and synergetic mix of spices and herbs: garlic, cayenne pepper, paprika, parsley, oregano and basil. Beautiful.
To make the pâté easier to spread and give it a longer shelf-life, we finished it off with a drizzle of extra virgin olive oil.
This sundried tomato paste is perfect on crunchy rusks or used as a base for a more flavourful pesto. We'll give you all the help you need to get this on your table in the recipe below. Just follow along and have fun!
NOTE: The default ingredients yield about 220g (7.70z) of tapenade and one serving consists of one tablespoon (16g or 0.5 oz).