Ingredients for Tomato Olive Caper Tapenade
- Olive Oil
- 1/2 cup finely chopped shallot
- Cherry Tomatoes
- Olive
- 2 tablespoons capers (drained)
- Fresh Oregano
- Balsamic Vinegar
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How to Make Tomato Olive Caper Tapenade
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add 1/2 cup finely chopped shallot and cook until softened, about 3-5 minutes.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, and cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in 1/2 cup pitted Kalamata olives (halved), 2 tablespoons capers (drained), and cook for 30 seconds.
- Remove from heat and stir in 1 teaspoon dried oregano and 1 tablespoon red wine vinegar.
- Spoon generously over your favorite protein, such as baked cod, chicken, or pork. Serve immediately or let the flavors meld for a deeper taste.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
4g
Fat
1g
Carbs
0g