Month: May 2019

Roasted Corn and Sundried Tomato Tapenade

Roasted Corn and Sundried Tomato Tapenade


A lovely dip or pasta sauce using all my store cupboard staples. Cannot tell you how much I love make something out of nothing.


3 cloves garlic

half jar (or as many as you fancy) drained pitted olives

1 small tin sweetcorn

1/2 red or orange pepper

Small handful fresh basil

100ml pasata (or half a tin of chopped tomatoes)

Small handful of sundried tomatoes


Heat up some vegetable oil and fry the drained sweetcorn until they start to brown, then add the diced pepper and crushed garlic and fry for another 3 minutes. 

Add the pasata, olives, the sliced sundried tomatoes and heat through then finally add the fresh basil.

Using a stick blender blend the dip until its as smooth as you fancy. Serve it as a dip, hot or cold, or mix through pasta.