Prep time: 25 minutes
Yield: about 2 dozen tomatoes
Serving Size: 4 stuffed tomatoes
1 cup Spanish olives with pimento
4 anchovy fillets
1 teaspoon capers
1 tablespoon olive oil
Freshly ground pepper
1 pint cherry tomatoes
Place the olives, anchovies and capers into the bowl of a food processor. Pulse to combine. With the machine running, slowly pour in the olive oil. Season with ground pepper.
Use a sharp knife to remove the top of the cherry tomatoes. Use a small melon ball scooper to scoop out some of the flesh. Place a dollop of the tapenade into the bowl created in the tomato.