GARLIC-TOMATO TAPENADE

YIELD: 1 CUP | PREP TIME: 15 MINUTES | COOK TIME: 30 MINUTES

Tapenade is traditionally made with pureed olives, capers, anchovies, and olive oil.

In our take on this classic from the south of France, we substituted tomatoes and sun-dried tomatoes for the olives and anchovies to mellow out its usually assertive flavor. This also gives the dish broader appeal among people who get squeamish about anchovies and who, like Kate, may not love the taste of olives. The bone broth gives it a rich, smooth umami flavor.

This spread works well as an hors d’oeuvre, spread onto crackers or gluten-free bread. We like to serve it as a dip with carrot sticks, artichoke hearts, and bell peppers, and also use it to top eggs or grilled chicken breasts.

4 plum tomatoes, quartered, seeds removed

4 garlic cloves

1 teaspoon olive oil

½ cup bone broth, any flavor (chapter 4)

¼ cup oil-packed sun-dried tomatoes, chopped

2 tablespoons capers

2 teaspoons chopped fresh flat-leaf parsley

½ teaspoon sea salt

PREHEAT the oven to 350˚F.

ON a baking sheet toss the tomatoes and garlic in the olive oil and roast for 20 minutes.

TRANSFER the tomatoes and garlic to a saucepan over medium-high heat along with the bone broth. Bring to a simmer and cook to reduce until almost dry, about 5 to 7 minutes.

TRANSFER the mixture to a food processor along with the sun-dried tomatoes, capers, and parsley and pulse until chunky. Season with the sea salt, transfer to a bowl, and chill in refrigerator for about 5 minutes.

SERVE or keep refrigerated in an airtight container for up to 1 week.