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.
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.
carolfitz's Review
Made to recipe. Really excellent results. Served with thinly sliced, rustic onion ciabatta sticks & French bread.
Gerianne's Review