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Roasted Tomatoes with Cerignola Olives
Directions
- Preheat oven to 425°F.
- In medium bowl, combine tomatoes, garlic, Farm Boy™ Extra Virgin Olive Oil, Farm Boy™ Organic Tomato Paste, and Farm Boy™ Red Wine Vinegar.
- Place on baking tray and roast 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™ Extra-Virgin Olive Oil
-
2 Tbsp
Farm Boy™ Organic Tomato Paste
-
1 tsp
Farm Boy™ Red Wine Vinegar
-
½ cup
Farm Boy™ Cerignola Giant Olives
chopped (from 6 olives)
-
salt & pepper
to taste
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