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

Roasted Tomatoes with Cerignola Olives


  • Serves: Makes about 4 cups

  • Difficulty: Easy

Directions

  1. In medium bowl, combine tomatoes, garlic, olive oil, tomato paste and red wine vinegar.
  2. Place on baking tray and roast at 425°F for 25-30 minutes, until tomatoes are very soft and starting to brown.
  3. Cut olive flesh from pits and chop roughly. Place tomato mixture in bowl and gently stir in chopped olives.
  4. Season with salt and black pepper.
  5. Serve with pasta or polenta, or over ricotta-smeared sourdough bread.

Ingredients

  • 4 Cups Cherry or Grape Tomatoes
  • 4 Cloves Garlic sliced
  • ½ Cup Spanish Olive Oil
  • 2 Tbsp Tomato Paste
  • ½ Cup Farm Boy™ Cerignola Giant Olives (580 ml) chopped (from 6 olives)
  • Salt & Pepper to taste
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