Tomato Tapenade

On Friday, we invited some friends over before a night out. I made us three spreads to have with fresh baguette and crackers, over a glass of wine or some beer. This first one was made with sun dried tomatos, the second with fava beans, and the third with olives. I love how easy these spreads are to make, and how they can be varied according to whatever we happen to have in the house.


In this tomato spread, I would maybe add a little olive oil for a more easily spreadable consistence. Here in Finland, it is easiest to find sun dried tomatoes that are preserved in oil, but reconstituted dry ones could also be used. When using dry ones, I would definitely add a few tablespoons of good olive oil.


  • 2 dl sun dried tomatoes in oil
  • 1 dl toasted cashew nuts
  • 2 cloves garlic
  • 2 teaspoons lime juice
  • 1 teaspoon crushed chili in oil (or other chili paste)

I just mixed everything with a hand held mixer until I had a coarse paste, and then refrigerated for a few hours.

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