Rustic Tomato and Olive Tapenade


2 pounds fresh cherry tomatoes, halved

3 whole peeled cloves garlic

1/8 cup extra virgin olive oil

1/8 cup balsamic vinegar

1/2 teaspoon sea salt

1/2 teaspoon coarsely ground black pepper

1/4 cup brown sugar

1/2 teaspoon dried oregano

Dash chili pepper flakes

1/2 cup coarsely chopped black olives


Preheat oven to 450° and cover a rimmed baking sheet with foil.

Combine the tomatoes, garlic, olive oil, vinegar, salt, pepper, brown sugar, oregano, and chili pepper flakes in a large bowl. Toss to coat, then transfer to the lined pan. Roast for 25 minutes, then set aside to cool for 10 minutes.

Transfer the tomatoes to a cutting board and give them a rough chop. Place the tomatoes in a large serving bowl and fold in the chopped olives.


Amount Per Serving: CALORIES: 172 | TOTAL FAT: 9g | SATURATED FAT: 1g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 0mg | SODIUM: 405mg | CARBOHYDRATES: 23g | FIBER: 3g | SUGAR: 18g | PROTEIN: 2g |