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Oven Roasted Tomato Tapenade

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​Oven Roasted Tomato Tapenade

This recipe is versatile and can be used as dips or added to pasta as a delicious sauce.

Ingredients

  • 250g tomatoes
  • 125g Kalamata olives pitted
  • 10g dried basil
  • 2 garlic cloves, finely chopped
  • 25ml Broighter Gold Rapeseed Basil Oil
  • salt and pepper

Method:

  1. Preheat oven to 140°C.
  2. Put the tomatoes on an oven tray and drizzle with Broighter Gold Rapeseed Oil., herbs and half the garlic. Season with salt and pepper and place in oven for 1 1/2 hours until they have lost most of their juice - allow to cool.
  3. Put the tomatoes, olives and the rest of the garlic into a food processor and blend until smooth.
  4. Check seasoning and add a little more oil to loosen if required. Store in an airtight container in the fridge for up to four weeks.

Recipe from: Fiona Robinson, Linenhill Kitchen and Deli, NI 4 Kids, August 2014 Edition.

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