Roasted Tomato Tapenade
Yield: 2 cups
My best-loved way to bring out the sweet intensity of tomatoes is to roast them. This method is one I only just discovered last summer. (I know…where have I been?!) Serve this Roasted Tomato Tapenade with a baguette for an easy appetizer!
Ingredients
- 2 lbs. small tomatoes cut into 1” pieces (Romas work great, or any other smaller sweet variety)
- 4 cloves minced garlic
- 3 T. extra-virgin olive oil
- 3 T. balsamic vinegar
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 3 tsp. brown sugar
- ½ c. chopped Kalamata olives
- ¼ tsp. hot pepper flakes
- 1 tsp. finely chopped fresh thyme
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. finely chopped fresh basil
Instructions
- Preheat oven to 450°. Cover a jelly roll pan or roasting pan with heavy duty foil for easy clean up.
- Combine the cut tomatoes, garlic, olive oil, vinegar, salt, pepper, and brown sugar right in your pan. Roast for about 25 minutes, or until the tomatoes slump and the juices are bubbling. Remove pan from the oven and set aside to cool a bit.
- Once you can comfortably handle the tomatoes, place them on a cutting board and chop them a bit more finely. This can get a bit messy, so try to leave as much of the juice as you can in the pan – but don’t throw the juice!
- Transfer tomatoes to a small bowl. Then add juice from the roasting pan, olives, hot pepper flakes, thyme, rosemary, and basil. Stir gently to fully combine. Store covered in a nonreactive container in the refrigerator for up to 1 week.
Nutrition Information:
Serving: 1 Calories: 192kcal Carbohydrates: 16g Protein: 2g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 12g Sodium: 701mg Fiber: 3g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.