Tomato tapenade recipe

How to cook Tomato tapenade recipe

• 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

How to cook Tomato tapenade recipe

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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