Tapenade De Ajo Asado Y Tomate (roasted Garlic And Tomato Tapenade)
Tapenade de Ajo Asado y Tomate is a traditional dish from Aragonese cuisine that combines the rich flavors of roasted garlic and tomatoes with aromatic herbs and olive oil. This tapenade is perfect for spreading on crusty bread or serving as a dip for vegetables.
Ingredients
- 1 head of garlic
- 4 ripe tomatoes
- 1/4 cup of pitted black olives
- 2 tablespoons of capers
- 1/4 cup of fresh parsley
- 1/4 cup of extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil. Roast in the oven for 30 minutes, or until the garlic is soft and caramelized.
- While the garlic is roasting, blanch the tomatoes in boiling water for 1 minute, then transfer to an ice bath. Peel, seed, and chop the tomatoes.
- In a food processor, combine the roasted garlic cloves (squeezed from the skins), chopped tomatoes, olives, capers, parsley, and olive oil. Pulse until the mixture is finely chopped and well combined. Season with salt and pepper to taste.
- Transfer the tapenade to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve the tapenade with crusty bread or as a dip for vegetables.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 8g
- Protein
- 2g
- Fat
- 10g
Supplies
Baking sheet Foil Food processor Serving bowl
Tools
Knife Cutting board Mixing spoon
Serving suggestions
Serve the tapenade with a variety of breads, such as baguette slices, ciabatta, or whole grain crackers. It also pairs well with a glass of Spanish red wine.
Tips & tricks
For a smokier flavor, you can grill the tomatoes instead of blanching them. Additionally, you can add a pinch of red pepper flakes for a spicy kick.
Cost
$10