Tomato Citrus Marinated Olives


  • 6 (1 lb.) Roma tomatoes, halved
  • 1 tablespoon olive oil
  • 1 clove garlic, sliced
  • 1/4 teaspoon salt
  • 1 (6 oz.) can California Black Ripe Olives, whole
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon thyme, chopped
  • 1 teaspoon orange zest
  • 1/4 teaspoon red pepper flakes


Preheat oven to 350 degrees. Toss tomatoes, olive oil, garlic and salt together in a large mixing bowl. Place tomatoes, skin side down, on a lightly greased parchment-lined baking sheet and roast in oven for 1 hour. Remove pan from oven and allow to cool slightly. When cool enough to handle, chop each tomato half into quarters. Toss cooked tomatoes with California Ripe Olives, balsamic vinegar, orange zest, rosemary, thyme, and red pepper flakes. Marinate for at least 3 hours before serving.