Tapenade with Sun-Dried Tomatoes

By marilou-2

Ingredients

• /4 cup olive oil
• 2 cups sliced onions
• 1/2 cup drained oil-packed sun-dried tomatoes, chopped
• 1/2 cup chopped pitted brine-cured black olives (such as Kalamanta)

Preparation

Step 1

Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)
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