Slow Roasted Tomato and Olive Appetizer |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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This is a simple appetizer using fresh plum tomatoes and an olive tapenade. They are slow roasted in the over until very tender. Adapted from Food and Wine, March 2008. Ingredients:
3/4 cup basil, chopped |
1/4 cup extra virgin olive oil |
1/4 cup nicoise olive, pitted and chopped |
2 teaspoons rosemary, chopped |
8 large plum tomatoes, sliced crosswise 1/2 inch thick |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 275 degrees. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.
2. Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper. Spread about 1 teaspoon of the tapenade over each tomato slice. Bake for 1 1/2 hours until the tomatoes are very tender.
3. Serve hot or warm.
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