by Jenn on September 3, 2010

in Dairy Free,Dips and Sauces,Gluten Free,No Cook,Photography,Snacks,Vegetarian


Think tapenade, but with sun-dried tomatoes added in.  I’m a huge fan of tapenade, the salty/sour/slightly bitter spread is just begging for some fresh baguette.  When I saw a new-to-me spread called tomanade in the grocery store, I had to check it out.  Much to my disappointment, it was literally puréed sun-dried tomatoes with absolutely no other ingredients.  Talk about overly tart, and not part of my vision of tomato and olive blended goodness.  Uggh.  Well no matter, why don’t I just throw something together that is more of what I had in mind when I first found out about the existence of tomanade?

I added together my favorite elements, tasted, added a little more of this, tasted again, added a little more of that, and voilà, I had tomanade exactly as I had imagined.  Unfortunately for you, this means that I don’t have an exact recipe.  I’m totally guessing at these volumes here and I could be completely wrong.

Alright, it’s not that big of a deal. I know, I know what you’re thinking, “Not that big of a deal?!!! How can I expect to make this tomanade that you’re raving about??” That’s because I want you to play.  Taste the ingredients, see how each contributes to the overall dimension of the spread.  When does one component come on too strong?   Can you taste all the individual elements or do they become a blurred blend, a synergy of flavor overlapping indistinguishably like a the rainbow colors of a sunset sky?


If you haven’t guessed, I love sunsets.


One of the best ways to find freedom in the kitchen is to play.  This is a perfect food for this exercise, because there is really only one step – blend it all in the food processor.  If you add too much of something, you can just compensate with something else.  No matter what, you can’t ruin this recipe, only alter the balance of the flavors.  You’ll find the balance right for you, I promise.  Just make little changes at a time, tuning the colors to match your palate.  I’d give you some wise words of encouragement here to guide you on your way, but I already know you can do it.

Have fun and enjoy this spread, particularly on some tasty GF baguette!

Also submitted to – Slightly Indulgent Tuesdays and Gluten Free Wednesdays


Ingredients (note, these measurements are rough!):
Around 1 cup sundried tomatoes, chopped
Around 1/4 cup chopped black olives
2 cloves garlic
2 tsp. capers
1 tsp. herbes de provence
olive oil (at least 1/4 cup)
salt & pepper to taste

1. Add sundried tomatoes, olives, garlic, capers, and herbs to a food processor.  Pulse until well blended, then gradually add in olive oil.  Adjust amounts of ingredients to suit your taste, add salt / pepper if needed.  Enjoy!



Meg @ Gluten-Free Boulangerie September 3, 2010 at 7:31 pm

Ooh, I bet this would make a great spread for sandwiches too! I can just imagine it on a crusty roll with some grilled veggies, maybe some zucchini slices and bell peppers.

Jenn September 3, 2010 at 8:18 pm

Love your grilled veggie idea! I think I may do that next time!

GFree_Miel September 3, 2010 at 7:38 pm

Mmmm, it looks good! I love recipes like this, that allow for slight changes for each person’s taste. How lovely. =)

Jenn September 3, 2010 at 8:21 pm

Thanks! This is how I normally make food – I’m not one to measure or be precise, I usually guesstimate everything even when I am following a recipe (well, except GF baking, then I measure like it’s my job) – it’s more fun when you don’t have to be chained to a recipe I think.

Rosa September 3, 2010 at 8:23 pm

I love your sunset shots! Awesome.

That tomenade looks and sounds wonderful!



Jenn September 3, 2010 at 8:25 pm

Thanks Rosa! September 3, 2010 at 9:11 pm

Jenn~If your cooking tastes half as good as your writing and photos…..omg! You are such a talent and inspiration for all of us cooks in the world!!! Love ya, Lisa

Jenn September 3, 2010 at 9:21 pm

Thanks Lisa! You are too kind!!

InTolerantChef September 4, 2010 at 12:17 am

That’s it exactly.. playing with ingredient is the way to find your ‘taste’ and ‘style’ This is a fantastic spread, but I added anchovies, not enough to be fishy, but enough for that extra certain something. Yumm…

Jenn September 4, 2010 at 6:12 am

Oh great idea with the anchovies! Glad you liked it!

Anna Johnston September 4, 2010 at 1:19 am

I love it…, the idea of Tomanade is enough to get ‘game on’. Owhhh, I do like the idea of adding a touch of anchovies too…, thanks peeps :) Now.., where are those baguette?

Jenn September 4, 2010 at 6:13 am

Thanks, I hope you enjoy it! The baguettes are store-bought actually…they are made by Schär… I have not been brave enough to tackle baguette just yet…

Heidi September 4, 2010 at 5:10 am

Gorgeous! I will be trying this as soon as my sense of taste returns (don’t ask, it’s been 3 long months)!

In the meantime, would you happen to have exact measurements for that eye-catching bread (if its GF)? 😀


Jenn September 4, 2010 at 6:27 am

Oh no! Hopefully you get better soon!! As for the bread, it certainly is GF, but I don’t have the recipe, I bought it at a natural foods store – it’s made by Schär though and it’s freaking perfect bread. I believe that they sell their products to the US too though I’m not sure where or what the cost is. I would love to make some baguette, but for the moment these are great as a special “once in a while” treat.
Disclaimer: I am not paid or compensated in any way to endorse Schär products. All views are my personal opinion of the awesomeness of their baguettes.

Debs September 4, 2010 at 5:53 am

Wow, I love the sound of this. Will be trying it soon, thanks.

BTW fabulous photos too.

Jenn September 4, 2010 at 6:30 am

Great, hope you like it! Thanks so much!

Lisa September 5, 2010 at 1:33 am

Beautiful photos and flavorful recipe! I likey (=

Jenn September 5, 2010 at 10:12 am

Thanks Lisa!

Kocinera September 5, 2010 at 5:23 am

What a cool idea! This sounds delicious, especially spread on a nice slice of crunchy baguette.

Jenn September 5, 2010 at 10:13 am

Thanks! I may just like this more than tapenade now!

LimeCake September 5, 2010 at 8:42 am

yum this looks delicious! would be great stirred through pasta too.

Jenn September 5, 2010 at 10:13 am

Oh pasta is an excellent idea for this!

Hester Casey September 5, 2010 at 11:05 am

Gorgeous sunsets, and lovely idea. I can see my tapenade addiction growing to include tomanade!

Jenn September 5, 2010 at 5:28 pm

Thank you! Yes I have a tapenade addiction too :)

Mardi@eatlivetravelwrite September 5, 2010 at 11:50 am

Congrats on Top 9 today Jenn – well deserved for this fabulous experiment!

Jenn September 5, 2010 at 5:28 pm

Thanks Mardi!

Sophie September 5, 2010 at 7:06 pm

Your pictures of the sunsets are terrific!!! Really!

Your tomanade looks pretty tasty !!!


Jenn September 6, 2010 at 5:59 am

Thank you!

Debbie September 6, 2010 at 4:35 am

okay the Paris picture got me…love Paris…anyway, congrats on top 9!
beautiful tomanade!

Jenn September 6, 2010 at 6:05 am

Thanks! I’ve only been to Paris once so far, but immediately fell in love with the city!

Valérie September 6, 2010 at 4:21 pm

This sounds good! I appreciate your encouragements to “play” in the kitchen. I’ve really been in that kind of mood, lately.

Jenn September 6, 2010 at 6:35 pm

Thanks! I love playing in the kitchen, it’s my favorite kind of cooking :)

Linda September 8, 2010 at 3:04 pm

I’m totally fine with your non exact recipe and can’t wait to try it!

Jenn September 8, 2010 at 8:34 pm

Thanks Linda! Hope you like it!

angie September 8, 2010 at 4:23 pm

I have never had this but the ingredient list sounds delicious

Jenn September 8, 2010 at 8:34 pm


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