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Slow roast cherry tomato tapenade

(0)
40 Min
 
portion
5 %

Carbs

18 %

Fats

2 %

Proteins

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
Units:
 
  • 200 g
    Cherry tomato red
  • 44 ml
    Olive oil extra-virgin
  • 10 g
    Pine nuts
  • 10 g
    Capers
  • 10 g
    Garlic
  • 2 g
    Rosemary
  • 2 g
    Salt
  • 2 g
    Lemon
  • 0 mg
    Pepper, black
  • 276 g
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Blenders
Method

Preparation time

10 Min

Cooking time

30 Min

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1

Heat the oven to 190 °C / 374 °F

2

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.

3

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.

4

Shortly pulseblend the tomatoes (careful to keep it coarse, it shouldn't be a mousse or puree).

5

Mix the extra virgin olive oil through and season with salt and pepper. Finaly squeeze a little lemon juice into the tapenade...... Enjoy!!!!

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