|per 100 g||Total Recipe|
|Gross weight||100 g||276 g|
|Energy||723 kJ / 173 kcal||1995 kJ / 478 kcal|
|Sat. fat||3 g||7 g|
|Unsat. fat||12 g||32 g|
|Fibre||2 g||4 g|
|Salt||371 mg||1024 mg|
200 gCherry tomato red
44 mlOlive oil extra-virgin
10 gPine nuts
0 mgPepper, black
276 gTotal recipe weight
Heat the oven to 190 °C / 374 °F
Cut the cherry tomatoes in half, crush the garlic and place them on the oven tray. Drizzle over a little olive oil over and toss over the capers and the rosemary. Finally season with black pepper.
Slow roast the tomatoes in the oven for 30 minutes then add the pine nuts and roast for a further 2 minutes. Then set aside to cool.
Shortly pulseblend the tomatoes (careful to keep it coarse, it shouldn't be a mousse or puree).
Mix the extra virgin olive oil through and season with salt and pepper. Finaly squeeze a little lemon juice into the tapenade...... Enjoy!!!!