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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make the oil and oven-dried tomato mixture up to two days ahead and refrigerate; let it stand at room temperature for about 15 minutes before serving. Ingredients:
1/2 cup pitted kalamata olives |
2 teaspoons chopped fresh rosemary |
2 teaspoons chopped fresh oregano |
4 garlic cloves, minced |
2 1/2 pounds plum tomatoes, halved and seeded |
cooking spray |
2 tablespoons olive oil |
1/4 teaspoon black pepper |
24 (1/2-ounce) slices french bread, toasted |
2 tablespoons thinly sliced fresh basil |
Directions:
1. Preheat oven to 300°.
2. Combine olives, rosemary, oregano, garlic, and tomatoes on a jelly-roll pan coated with cooking spray. Drizzle tomato mixture with oil; toss to coat. Arrange tomatoes in a single layer, cut sides up. Bake at 300° for 2 hours and 15 minutes. Cool and coarsely chop. Stir in pepper. Serve on bread slices, and garnish with basil.
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