Recipe by mary winecoff
This is a simple appetizer using fresh plum tomatoes and an olive tapenade. They are slow roasted in the over until very tender. Adapted from Food and Wine, March 2008.
Top Review by breezermom
I love all the ingredients in this, so I was really expecting to love this. But I found the rosemary and basil too strong in the recipe. I used fresh herbs, so I didn't overpower it with dried herbs. I think it could have used more olives, and less basil and rosemary. I also think it would benefit from a sprinkle of feta just before taking it out of the oven. I really hate leaving anything other than a 4 or 5 star rating, but I couldn't leave that rating in good conscious for others. Sorry, this just didn't please my palate.
- 3⁄4 cup basil, chopped
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup nicoise olive, pitted and chopped
- 2 teaspoons rosemary, chopped
- 8 large plum tomatoes, sliced crosswise 1/2 inch thick
- salt & freshly ground black pepper
Directions See How It's Made
- Preheat oven to 275 degrees. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.
- Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper. Spread about 1 teaspoon of the tapenade over each tomato slice. Bake for 1 1/2 hours until the tomatoes are very tender.
- Serve hot or warm.