Skip to content
Recipes >
Roasted Tomatoes with Cerignola Olives
Directions
- In medium bowl, combine tomatoes, garlic, olive oil, tomato paste and red wine vinegar.
- Place on baking tray and roast at 425°F for 25-30 minutes, until tomatoes are very soft and starting to brown.
- Cut olive flesh from pits and chop roughly. Place tomato mixture in bowl and gently stir in chopped olives.
- Season with salt and black pepper.
- 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™ Spanish Extra-Virgin Olive Oil
-
2 Tbsp
tomato paste
-
½ cup
Farm Boy™ Cerignola Giant Olives (580 ml)
chopped (from 6 olives)
-
salt & pepper
to taste
Scroll to Top