Grate the flesh side of the tomato halves into the food processor bowl; discard the tomato skins. Add the sun-dried tomatoes and pulse once to combine. Let stand 15 minutes to allow the sun-dried tomatoes to soften slightly in the tomato juices. Add the olives, 2 tablespoons of the capers, and the next 11 ingredients. Pulse until a very chunky puree forms. With the machine running, pour the oil through the feed tube, blending just until a coarse puree forms. Transfer the tapenade to a bowl. Garnish the tapenade with the remaining 1 tablespoon of capers.

Do-Ahead Tip: Refrigerate the tapenade in an airtight container for up to 1 week.

Zov?s Kitchen Note: Any cured black olive can stand in for kalamata. The consistency of the tapenade should be slightly chunky, but not too thick. Burrata cheese is a luscious triple-cream mozzarella from Italy. If you can?t find burrata, use fresh mozzarella. Instead of baguette slices, use lavash crackers, toasted pita or plain French bread.