Recipes > Roasted Tomatoes with Cerignola Olives
Roasted Tomatoes with Cerignola Olives

Roasted Tomatoes with Cerignola Olives

Tags: Vegan, Vegetarian, Dairy-free

Courses: Sides


  • Serves: Makes about 4 cups

  • Difficulty: Easy

Directions

  1. Preheat oven to 425°F.
  2. In medium bowl, combine tomatoes, garlic, Farm Boy™ Extra Virgin Olive Oil, Farm Boy™ Organic Tomato Paste, and Farm Boy™ Red Wine Vinegar.
  3. Place on baking tray and roast for 25-30 minutes, until tomatoes are very soft and starting to brown.
  4. Cut olive flesh from pits and chop roughly. Place tomato mixture in bowl and gently stir in chopped olives.
  5. Season with salt and black pepper.
  6. Serve with pasta or polenta, or over ricotta-smeared sourdough bread.

Ingredients

  • 4 cups cherry or grape tomatoes
  • 4 cloves garlic sliced
  • ½ cup Farm Boy™ Extra Virgin Olive Oil (1 L)
  • 2 Tbsp Farm Boy™ Organic Tomato Paste (147 ml)
  • 1 tsp Farm Boy™ Red Wine Vinegar
  • ½ cup Farm Boy™ Cerignola Giant Olives (580 ml) chopped (from 6 olives)
  • salt & pepper to taste
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