Receta de tapenade de aceitunas y tomate

Ingredientes

• 2 pounds fresh cherry tomatoes (halved)
• 3 whole peeled cloves garlic
• 1/8 cup extra virgin olive oil
• 1/8 cup balsamic vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 cup brown sugar
• 1/2 teaspoon dried oregano
• Dash chili pepper flakes
• 1/2 cup coarsely chopped black olives

Preparación

1. 1

   Preheat the oven to 450°F (232°C) and cover a rimmed baking sheet with foil.

2. 2

   Combine the tomatoes, garlic, olive oil, vinegar, salt, pepper, brown sugar, oregano, and chili pepper flakes in a large bowl. Toss to coat, then transfer to the lined pan. Roast for 25 minutes, then set aside to cool for 10 minutes.

3. 3

   Transfer the tomatoes to a cutting board and give them a rough chop. Place the tomatoes in a large serving bowl and fold in the chopped olives.