Tomato Tapenade

Directions

1. 1
   Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
2. 2
   With the machine running, add the oil from the anchovies first.
3. 3
   If you want a looser consistency, add some oil from the jar of tomatoes.
4. 4
   Place in a small bowl and cover.
5. 5
   Refrigerate for at least 1 hour.
6. 6
   To serve, bring the tapenade to room temperature and sprinkle with the parsley.
7. 7
   Serve on toasted French bread.