Rustic Tomato and Olive Tapenade


  • 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


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