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Tomato Mint Tapenade

263 A Tomato Mint Tapenade.jpg
263 A Tomato Mint Tapenade.jpg

Tomato Mint Tapenade


My mom and I were driving my car back to California from Seattle when we decided to take a little detour to Carmel.  We ate all over town that weekend, but one of our favorites served the most incredible tomato tapenade smeared on crusty bread. It was to die for! Since then, I have taken it upon myself to recreate this masterpiece in my own kitchen, and am happy to say, as is my mom, that this is a perfect pairing to that which we tried in Carmel.  Until next time Carmel, I will just have to reminisce my time walking your quaint streets with every bite of my tomato tapenade.

Yield: 2 1/4 cups

Oven: N/A

Preparation time: 10 minutes

Cook Time: N/A

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5 Roma tomatoes, approximately 1 1/2 pounds, quartered

1 shallot, roughly chopped

1 garlic clove, roughly chopped

1 teaspoon kosher salt

2 tablespoons roughly chopped sundried tomatoes

1/4 cup loosely packed fresh mint leaves

1 teaspoon sherry vinegar


1.   In a food processor, add tomatoes, shallot, garlic, salt, sundried tomatoes, mint, and sherry vinegar. Process until smooth and combined. Adjust seasoning to taste with additional salt or sherry vinegar if needed.

2.   Best served on crusty bread, as a spread in a wrap or sandwich or even as a dipping sauce for grilled chicken skewers.


Kitchen Note:  If you want extra “zip” to your tapenade, add extra garlic or sherry vinegar. Adding cayenne pepper is another great way to increase the heat index.