Running low on canned tomatoes? Transform that small can of concentrated tomato paste into the perfect substitute!
I'll reveal a simple trick to unlock the full potential of tomato paste, ensuring your dishes burst with fresh tomato flavor, without being overwhelmed.
Making Tapenade
To make the tapenade, you're gonna pit the olives if needed — unless you bought the pitted kind to save yourself a step (smart move!). Then, you gotta toss a cup of those briny delights into your blender. Chop up two teaspoons of capers, mince one medium garlic clove, and two anchovy fillets—smelly, but trust me on this!
Next, add all that into the blender with the olives, along with a quarter teaspoon of wine vinegar—red or white, dealer's choice. Now, the fun part!
Add four tablespoons of extra virgin olive oil, and give it a whirl. Scrape down the sides as you go. If it's too thick, add another tablespoon of oil—think chunky, not oily. You're aiming for a smooth-ish paste, not baby food. Taste it, adjust if needed, and viola!
Tomato Preparation
Now that we've whipped up some seriously delicious tapenade, let's move on and get those juicy tomatoes ready! I think you will agree that they're really important to the dish!
First, slice 5 medium-sized tomatoes into rounds about 1cm thick – that's like, a tiny ruler measurement! Then, give 'em a little salt sprinkle – about 1/4 tsp. Toss gently to coat everything.
Next, let 'em sit for about 15 minutes. This is important! This helps draw out some extra liquid, which we'll drain off later. It's like giving them a mini-spa treatment before they become a tasty salad!
Also, don't be afraid to drain one last time – before assembling. We don't want a watery mess – yuck! What a terrible mess! Ready for final plating!
Plating Suggestions
Once the tomatoes are ready, I think it's time to make this salad look as amazing as it tastes! I like to overlap the tomato slices on a big plate, like you're making a colourful, juicy mosaic – yum!
Now, you can dollop about 1/3 of the tapenade over the tomatoes. Don't be shy, but remember—everyone can add more later. Use a spoon for even, artistic dabs! This step is similar to how you might prepare tomato basil bruschetta.
Time to garnish! Scatter fresh parsley leaves all over. I tear mine roughly because who needs perfection?
A drizzle of extra virgin olive oil – about 1 tbsp – adds a final sheen. It's like putting the gloss on your edible masterpiece. Serve with the extra tapenade on the side because we are generous hosts!
Tapenade Leftovers
Since you'll probably have tapenade leftover, because it is hard to make a smaller batch, that's a bonus! It'll keep for two weeks easily, so don't worry about using it all at once.
Want some ideas? Stir that salty goodness through cooked pasta! You may need a touch more oil, and taste for salt! I recommend it!
You can spread it on crostini like it's the only thing you will ever eat again–but eat something else, also! Or dot it over creamy ricotta cheese. It's also great just in a sandwich!
Looking for more easy apps and sides? Dollop it on fresh mozzarella or burrata. It makes an antipasto platter!
Use tapenade as a dip for veggies or crackers. Or, serve it with fish, chicken, or even lamb—very French, isn't it? Toss boiled potatoes in tapenade with herbs. Mix it into mayo for flavor, or combine with softened butter for a flavored butter! If you're looking for a great dip, you could even mix it with mayo and sriracha for spice.
Short Recipe Version
Tomato Paste Replacement for Canned Tomatoes
Prep time: 2 minutes
Cook time: 0 minutes
Serving size: Equivalent to 1 (14.5 oz) can of diced tomatoes
Ingredients:
- Tomato paste: 1/3 cup
- Water: 1 cup
Instructions:
- Combine tomato paste and water.
- Stir until well blended.
- Use in place of canned tomatoes in your recipe.
- Adjust seasonings as needed.
Nutrition Information (Estimated per serving):
- Calories: 70
- Fat: 0g
- Sodium: 520mg
- Carbohydrates:16g
- Protein: 4g