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You are here: Home / Gardening / Growing Tomatoes Series / Tomato Tapenade: A Simple Appetizer that is Simply Delicious

August 23, 2024 By Candace Godwin Leave a Comment

Tomato Tapenade: A Simple Appetizer that is Simply Delicious

I love to entertain, especially in the summer when produce from the garden is most abundant. One delicious and super-easy appetizer that anyone can make (trust me on this), is a roasted tomato tapenade. 

Ripe tomatoes are roasted until they are soft and caramelized, bringing out their natural sweetness. Once the tomatoes are cooled from the oven, they’re given a quick whiz in a food processor until almost smooth.

The result is a tapenade ready to spread on crusty bread, crostini, or crackers. I love it spread over a layer of tangy goat’s cheese on crostini. You love how simple it is to make and how simply delicious it is.

You can scale this recipe up or down to make a little or a lot. You can switch the herbs or add garlic, peppers, eggplant, or onions to the roast. While I usually add garlic anytime I roast tomatoes, I chose to go with straight tomatoes since I was using some of the best-tasting tomatoes I’ve ever eaten (and grown), the Valdichiana from Italy. Adjust this recipe to your liking!

Roasted Tomato Tapenade by Candace Godwin, The Coeur d’Alene Coop

Serves 4; Oven: 400⁰F; Roasting time 30 – 45 minutes

Ingredients

  • 1 lb. of ripe heirloom tomatoes (preferably dark red, brown, black, or purple varieties)
  • 2 to 3 whole, peeled garlic cloves
  • 2 Tbsp. good olive oil
  • Salt and pepper to taste
  • 2 tsp. Herbs de Provence
  • Optional ingredients: fresh or dried basil, thyme, rosemary; onions, eggplant.

Instructions

Preheat oven to 400⁰F. Wash and quarter tomatoes and place them in a bowl. Toss tomatoes, olive oil, salt and pepper, and herbs in the bowl. Spray a sheet pan with non-stick cooking spray and spread the tomato mixture evenly on the pan.

Roast in a 400⁰F oven until the tomatoes caramelize, about 30 to 45 minutes. Remove from oven and cool in the sheet pan. Scrape tomatoes into the bowl of a food processor and process until nearly smooth. Scrape tapenade into a small bowl and serve with crostini or crackers.

Tomato tapenade can be kept in the refrigerator for 3 days. It can also be frozen.  

Check out more recipes for tomatoes and other veggies, here. Buon Appetito!

Related

Filed Under: Growing Tomatoes Series, Recipes Tagged With: cooking with tomatoes, heirloom tomato recipes, heirloom tomatoes, recipes, roasted tomatoes, tomato recipes, tomato tapenade, valdichiana tomatoes

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A 24-hour transition from garlic to veggies! The garlic was harvested in the morning and is curing on racks in the shade. In the afternoon, the bed was lightly worked with some organic fertilizer, compost, and watered deeply. This morning, veggie seeds were planted: arugula, chard, carrots, and beans. The chard and carrots will grow well into the fall. The mesh fencing is temporary to keep the cat and squirrels out until the plants establish. I'll add mulch once the seedlings emerge. No bare ground!#thecoeurdalenecoop #garlicharvest #sucessionplanting #nobareground #fallplanting #fallplantingseason ... See MoreSee Less

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thecoeurdalenecoop

#thecoeurdalenecoop
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Heirloom tomatoes 🍅🍅
Organic gardening 🥕🌶
& Urban chickens! 🐔🐓

Garlic harvesting is complete. 🧄 Big, beautiful Garlic harvesting is complete. 🧄 Big, beautiful bulbs this year: 134 total; 98 Music and Susan Delafield; 36 Russian Red. These will cure outside in the shade for about 4 to 6 weeks. In about 3 weeks, I'll trim the roots and remove the dried leaves. Once fully cured, I'll do a final cleaning and cut the stalk off before storing in a dark, cool place

A few tips for garlic harvesting:
1, Do not cure in the sun! Unlike onions, garlic should be cured out of direct sunlight. 
2. Do not wash or clean harvested garlic with water. Gently bush off any soil and allow it to air dry. 
3. To make harvesting easier, stop watering garlic about 4 days before harvesting. 
4. Begin harvesting when there are about 5 green leaves remaining. Unsure? Dig one up and see how it looks.
5. Replant your garlic bed with carrots, radishes, beets, or beans. Top dress first with a little compost or organic fertilizer. 
6. Don't forget to save your best bulbs for replanting in the fall!

#thecoeurdalenecoop 
#organicgarlic 
#2025garlicharvest 
#harvestinggarlic 
#stinkingrose 
#garliclover
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