Roasted green tomato and olive tapenade

By Kirthana | Theblurrylime
August 23, 2016
6 Comments


Author Notes: 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

Makes: 3/4 of a cup

Ingredients

  • 3/4 cup cup roasted green tomatoes*
  • 1/4 cup green olives, pitted
  • 1 tablespoon capers
  • 4-5 basil leaves
  • 1 1/2 teaspoons lime or lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 clove of garlic
  • Freshly ground black pepper
  • Salt, to taste

Directions

  1. Add all the ingredients listed above to a blender and pulse until well incorporated, but still keeping it slightly chunky.
  2. Serve right away or refrigerate until ready to use. Can be kept refrigerated in an air-tight container for up to a week.
  3. Note: *can substitute with roasted or sun-dried red tomatoes.

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Reviews (6) Questions (0)

6 Comments

BerryBaby September 9, 2016
To me this was the winner! BB
 
Author Comment
Kirthana |. September 9, 2016
I'm glad you enjoyed it so much! Thank you for your comments :)
 
BerryBaby August 30, 2016
Made it, ate it, loved it! The only thing I didn't add was salt as the saltiness from the olives and capers was enough for my taste. I'd definitely make this again but double the recipe. I ate it all MYSELF!
 
Author Comment
Kirthana |. August 30, 2016
I'm so glad you liked it! And I know EXACTLY what you mean -- it's so addictive I actually have some in the fridge right now that I'm going to pull out for a snack before dinner!
 
Author Comment
Kirthana |. August 26, 2016
Hi Jessica, here's what I do:<br />For roasting tomatoes (makes 1 cup): Preheat oven to 140 C / 280 F and line a baking tray with aluminium foil. Halve or quarter 1 kilo of tomatoes based on their size (you want them to be about 2” X 2” approx). Lay them on the lined tray and drizzle generously with olive oil, about 3-4 tbsp. Bake the tomatoes in the oven for up to 2 - 3 hours, or until they start to dry and shrivel up (this will depend on the ripeness and/or size of tomato, so keep an eye out after 2 hours).
 
Jessica T. August 26, 2016
How long and at what temp do you roast the tomatoes for before hand? Thanks!