Tomato Tapenade (Cooking Light)

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READY IN: 2hrs 15mins
Recipe by Heartspell

Got this from Cooking Light magazine, wanted to keep it here, can't wait to try it! It says you can make the oil & oven-dried tomato mixture up to 2 days ahead and refrigerate; let stand at room temperature for about 15 minutes before serving.

Ingredients Nutrition


  1. Preheat oven to 300.
  2. Combine olives, rosemary, oregano, garlic, and tomatoes in a jelly-roll pan coated with cooking spray. Drizzle with olive oil; toss to coat.
  3. Arrange tomatoes in a single layer, cut sides up.
  4. Bake at 300 for 2 hours and 15 minutes. Cool and coarsley chop. Stir in pepper.
  5. Serve on bread slices and garnish with fresh basil.
  6. Serving size: about 5 tablespoons tomato mixture, 3 bread slices and about 1/2 teaspoon basil.

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