Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tomato Jam and Olive Tapenade Recipe
    Lost? Site Map

    Tomato Jam and Olive Tapenade

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Kawaiineko32's Note:

    Crostini served with olive tapenade, which is topped with a delectable sounding jam if you love tomatoes. How much the recipe yields is a guess (it's from the Food Network, and they didn't actually give a yield in number of servings it makes).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    TAPENADE

    CROSTINI

    Directions:

    1. 1
      To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by.
    2. 2
      1/3, stirring occasionally. Cool to room temperature before serving.
    3. 3
      To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.
    4. 4
      To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade.
    5. 5
      NOTE:I'm going to give a brief description with how to blanch tomatoes (for those who don't know how). Bring a medium to large.
    6. 6
      saucepan of water to a boil. Add the plum.
    7. 7
      tomatoes. Boil for a couple of minutes (not so long that they become soft and mushy).While the water is boiling, have a large bowl.
    8. 8
      filled with ice. Inside the larger bowl,.
    9. 9
      have a smaller bowl that is filled with ICE COLD water (to make it this cold, refrigerate.
    10. 10
      the smaller bowl filled with water). Remove tomatoes gently (so as not to bruise or mash them) with a soup ladle. Put them into cold water and allow them to cool down. When cool enough to handle, skins should slip off easily when you peel them.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Tomato Jam and Olive Tapenade

    Serving Size: 1 (122 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 107.7
     
    Calories from Fat 16
    15%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 378.0 mg
    15%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 1.7 g
    6%
    Sugars 3.2 g
    12%
    Protein 3.1 g
    6%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes