Volunteer Gardener

Tomato Tapenade

Tomato Tapenade

  • 1 pound red roma tomatoes, quartered lengthwise and cored
  • 4 TBSP extra virgin olive oil
  • 1 TBSP herbes de Provence
  • salt and freshly ground black pepper to taste
  • 2 large garlic cloves, chopped
  • 1 pound fresh Mozzarella
  • fresh basil leaves
  • extra virgin olive oil

Preheat oven to 200 degrees. Place tomatoes on parchment paper in a single layer on a sheet pan. Drizzle with 2 tablespoons olive oil and sprinkle with herbes de Provence, salt and pepper. Bake tomatoes for 3 to 4 hours or until their edges shrivel up and centers are still slightly moist. Transfer to a plate to cool. In a food processer, blend the tomatoes with garlic and remaining 2 tablespoons of olive oil until finely chopped. Season again with salt and pepper. Slice mozzarella into rounds and place on a water cracker or crostini. Spread with tomato tapenade on each round and drizzle with extra oil.

Garnish with basil and serve.

 

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