Slow Roasted Tomato and Olive Appetizer

Recipe by mary winecoff
READY IN: 2hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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