Roasted Tomato Tapenade
Recipe 2 from Farm to Fork
By: Emeril Lagasse
You can find this recipe on page84
These are the ingredients you will need for this recipe:
Ground Black Pepper
Sprigs of Thyme
Sprigs of Rosemary
Sprigs of Marjoram
Red Wine Vinegar
You will need a glass dish for roasting the tomato's in. Add the tomato's cut into quarters, Olive oil, salt and pepper into a medium bowl.
Arrange the herb sprigs into a shallow baking dish. Add the tomato's and add a little of the garlic to each of the tomato's.
Make sure after you add the garlic, you flip the tomato's over with the tomato skins up. Cook for 20 minutes in a preheated oven of 450 degrees. Until the skins look crackly.
Remove the tomato's from the oven and set aside until cool enough to handle. Place the tomato's and garlic on a cutting board and discard the herb sprigs. Chop the tomato's finely. Add remaining vinegar, oil and chopped olives to a glass dish with the tomato's and garlic. Cover and refrigerate until ready to use. It lasts one week in the refrigerator .
I used the Tapenade on a crusty baguette. I also added a little Parmigiano-Reggiano for garnish and a few basil leaves. You may also use on crackers or as a spread for vegetable type sandwiches or as a pasta sauce.
This recipe made enough to be spread on 1 whole baguette. The flavors of the roasted tomato's and the Kalamata olives were fabulous. I thought the flavors would be to strong, but my family loved them.
This is a great appetizer to serve at a cocktail party!