Tapenade with Sun-Dried Tomatoes

• 1/4 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)

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

olive oil, onions, drained oil, black olives

Taken from www.epicurious.com/recipes/food/views/tapenade-with-sun-dried-tomatoes-101328 (may not work)