Rating: 4.5 stars
2 Ratings
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  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Joanne Weir
Recipe by Cooking Light September 2007

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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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