Becky Luigart-Stayner
Yield
8 servings (serving size: about 5 tablespoons tomato mixture, 3 bread slices, and about 1/2 teaspoon basil)

Make the oil and oven-dried tomato mixture up to two days ahead and refrigerate; let it stand at room temperature for about 15 minutes before serving.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Combine olives, rosemary, oregano, garlic, and tomatoes on a jelly-roll pan coated with cooking spray. Drizzle tomato mixture with oil; toss to coat. Arrange tomatoes in a single layer, cut sides up. Bake at 300° for 2 hours and 15 minutes. Cool and coarsely chop. Stir in pepper. Serve on bread slices, and garnish with basil.

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