Tapenade Tomatoes

READY IN: 15mins
Recipe by Holiday1234

This can be made several days in advance and refrigerated, but bring to room temperature before serving. Don't freeze and don't fill tomatoes until 1 hour before serving.

Top Review by Bridget C

Apologies for not rating this for awhile - I have used it numerous times for the tapenade part and it is THE tapenade recipe I use.

Ingredients Nutrition


  1. Cut tops off cherry tomatoes.
  2. Seed and turn tomatoes upside down on a plate to drain.
  3. Coarsely chop olives and set aside.
  4. Rinse anchovies in cold water and pat dry.
  5. In a blender or food processor fitted with steel blade, combine olives, anchovies, garlic, capers, basil, parsley, and lemon juice.
  6. Process until finely minced.
  7. Turn food processor or blender on and drizzle in olive oil.
  8. Remove mixture to a bowl and stir well.
  9. Pack each cherry tomato with about 1 1/2 teaspoons olive mixture.
  10. Set on parsley or lettuce-lined plate.
  11. Serve tepid.

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