Ingredients
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3/4
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1/4
-
1/4
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2
-
8
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-
-
-
-
-
-
-
-
-
Directions
Slow Roasted Tomato and Olive Appetizer, This is a simple appetizer using fresh plum tomatoes and an olive tapenade They are slow roasted in the over until very tender Adapted from Food and Wine, March 2008 , I love all the ingredients in this, so I was really expecting to love this But I found the rosemary and basil too strong in the recipe used fresh herbs, so I didn’t overpower it with dried herbs I think it could have used more olives, and less basil and rosemary I also think it would benefit from a sprinkle of feta just before taking it out of the oven I really hate leaving anything other than a 4 or 5 star rating, but I couldn’t leave that rating in good conscious for others Sorry, this just didn’t please my palate
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Steps
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1
Done
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Preheat Oven to 275 Degrees. in a Mini Food Processor, Process the Basil, Olive Oil, Olives and Rosemary to a Paste. |
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2
Done
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Arrange the Tomato Slices on a Large, Rimmed Baking Sheet and Season With Salt and Pepper. Spread About 1 Teaspoon of the Tapenade Over Each Tomato Slice. Bake For 1 1/2 Hours Until the Tomatoes Are Very Tender. |
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3
Done
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Serve Hot or Warm. |
