STREAMING NOW: Jamie's Super Food

Tomato Tapenade (Cooking Light)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Got this from Cooking Light magazine, wanted to keep it here, can't wait to try it! It says you can make the oil & oven-dried tomato mixture up to 2 days ahead and refrigerate; let stand at room temperature for about 15 minutes before serving.”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300.
  2. Combine olives, rosemary, oregano, garlic, and tomatoes in a jelly-roll pan coated with cooking spray. Drizzle with olive oil; toss to coat.
  3. Arrange tomatoes in a single layer, cut sides up.
  4. Bake at 300 for 2 hours and 15 minutes. Cool and coarsley chop. Stir in pepper.
  5. Serve on bread slices and garnish with fresh basil.
  6. Serving size: about 5 tablespoons tomato mixture, 3 bread slices and about 1/2 teaspoon basil.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: