When I found green tomatoes at my local market, I knew I had to buy some (no, many). I roasted them long and slow until they shriveled up in size and their flavours got super concentrated. Alternatively, roasted or sun-dried tomatoes can be used here too.
This tapenade has the usual suspects: olives (green, because I wanted to retain the vibrancy of the green spread), garlic, capers, basil, lemon, garlic, and extra virgin olive oil. Along with those, a handful of roasted tomatoes get blended in. That's where the magic happens. —Kirthana | Theblurrylime