Roasted Tomato Tapenade

1. 1

   Preheat oven to 450 degrees F. Cover a jelly roll pan or roasting pan with heavy duty foil for easy clean up.

2. 2

   Combine tomatoes, garlic, olive oil, vinegar, salt, pepper, and brown sugar right in your pan.

3. 3

   Roast in the preheated oven for about 25 minutes, or until the tomatoes slump and the juices are bubbling.

4. 4

   Remove pan from the oven and set aside to cool a bit.

5. 5

   Once you can comfortably handle the tomatoes, place them on a cutting board and finely chop them.

6. 6

   This can get a bit messy, so try to leave as much of the juice as you can in the pan but dont throw the juice away!

7. 7

   Transfer chopped tomatoes to a small bowl.

8. 8

   Then add juice from the roasting pan, olives, hot pepper flakes, thyme, rosemary, and basil.

9. 9

   Stir gently to fully combine.

10. 10

    Store covered in a nonreactive container in the refrigerator for up to 1 week.

No additional tips available.