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Rustic Tomato and Olive Tapenade

  • 2 cups

Ingredients

  • Ingredients

    • 2 pounds fresh cherry tomatoes, halved
    • 3 whole peeled cloves garlic
    • 1/8 cup extra virgin olive oil
    • 1/8 cup balsamic vinegar
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon coarsely ground black pepper
    • 1/4 cup brown sugar
    • 1/2 teaspoon dried oregano
    • 1 dash chili pepper flakes
    • 1/2 cup coarsely chopped California Black Ripe Olives

Directions

Preheat oven to 450° and cover a rimmed baking sheet with foil.
Combine the tomatoes, garlic, olive oil, vinegar, salt, pepper, brown sugar, oregano, and chili pepper flakes in a large bowl. Toss to coat, then transfer to the lined pan. Roast for 25 minutes, then set aside to cool for 10 minutes.
Transfer the tomatoes to a cutting board and give them a rough chop. Place the tomatoes in a large serving bowl and fold in the chopped olives.

By: Annetta Lancaster of The Wanderlust Kitchen