Tomato Tapenade

Tomato Tapenade Recipe
Becky Luigart-Stayner
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.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 196
Caloriesfromfat 27 %
Fat 5.9 g
Satfat 0.8 g
Monofat 4.1 g
Polyfat 0.8 g
Protein 5.2 g
Carbohydrate 33.3 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 411 mg
Calcium 15 mg

Ingredients

1/2 cup pitted kalamata olives
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh oregano
4 garlic cloves, minced
2 1/2 pounds plum tomatoes, halved and seeded
Cooking spray
2 tablespoons olive oil
1/4 teaspoon black pepper
24 (1/2-ounce) slices French bread, toasted
2 tablespoons thinly sliced fresh basil

Preparation

Preheat oven to 300°.

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.

Note:

Joanne Weir,

September 2007
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