Tomato Tapenade

2 Ratings
  • 5 1
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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.

By Joanne Weir
Recipe by Cooking Light September 2007

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary test

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

Directions

  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

Per Serving:
196 calories; calories from fat 27%; fat 5.9g; saturated fat 0.8g; mono fat 4.1g; poly fat 0.8g; protein 5.2g; carbohydrates 33.3g; fiber 2.4g; iron 2.1mg; sodium 411mg; calcium 15mg.
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