Tomato Tapenade (Cooking Light) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Got this from Cooking Light magazine, wanted to keep it here, can't wait to try it! It says you can make the oil & oven-dried tomato mixture up to 2 days ahead and refrigerate; let stand at room temperature for about 15 minutes before serving. Ingredients:
1/2 cup kalamata olive, pitted |
2 teaspoons fresh rosemary, chopped |
2 teaspoons fresh oregano, chopped |
4 garlic cloves, minced |
2 1/2 lbs plum tomatoes, halved & seeded |
cooking spray |
2 tablespoons olive oil |
1/4 teaspoon black pepper |
24 (1/2 ounce) french bread, sliced & toasted |
2 tablespoons fresh basil, thinly sliced |
Directions:
1. Preheat oven to 300.
2. Combine olives, rosemary, oregano, garlic, and tomatoes in a jelly-roll pan coated with cooking spray. Drizzle with olive oil; toss to coat.
3. Arrange tomatoes in a single layer, cut sides up.
4. Bake at 300 for 2 hours and 15 minutes. Cool and coarsley chop. Stir in pepper.
5. Serve on bread slices and garnish with fresh basil.
6. Serving size: about 5 tablespoons tomato mixture, 3 bread slices and about 1/2 teaspoon basil.
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