08.06.20 Green Zebra Tomatoes

Ok, all of you folks out there with too many tomatoes growing out back, get to your tapanade now. This is so good that my eldest finished the dish I made for dinner and asked if there were enough tomatoes out back so that she could make more tonight! Here is the run down.

In a bowl mix:

  • 2 pounds garden tomatoes

  • 6 whole peeled cloves garlic

  • 1/8 cup extra virgin olive oil

  • 1/8 cup balsamic vinegar

  • 1/2 teaspoon sea salt

  • dash of black pepper

  • 1/2 teaspoon Italian seasoning

  • dash chili pepper flakes

Spread on parchment paper lined tray and cook for 25 minutes at 450 degrees. Then, ladle into a bowl and add 1/2 cup of chopped kalamata olives.

Christine Foerster