Becky Luigart-Stayner
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.

Ratings & Reviews

Gerianne's Review

December 18, 2011
We make this recipe often and enjoy it ever time. In a pinch, I have used dried herbs with excellent results.

carolfitz's Review

July 05, 2009
Made to recipe. Really excellent results. Served with thinly sliced, rustic onion ciabatta sticks & French bread.