Tomato Tapenade

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

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Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 27%
  • Fat: 5.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.2g
  • Carbohydrate: 33.3g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 411mg
  • Calcium: 15mg

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

  1. Preheat oven to 300°.
  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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