Slow Roasted Tomato and Olive Appetizer

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.

• Ready In: 2 hrs 25 mins
• Serves: 8

Ingredients

• 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

1. Preheat oven to 275 degrees. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.
2. 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.
3. Serve hot or warm.