Being the Tomato Lady I have luck of tomato . One of the things I ’ve done with my Lycopersicon esculentum , especially my older ones is make up tomato tapenade . It ’s easy to do and is so yummy you ’ll need to make more with any tomatoes you could get your manpower on at this prison term of year . The picture above I have mixed up all kinds of love apple .
1 . Preheat the oven to 300 ° atomic number 9
2 . Take a cookie sheet and cover it with a big sheet of foil to protect your cooky mainsheet . Do n’t examine to piece two pieces together , it wo n’t work . The tomato juices will leak between the two pieces and what a heap it makes . I first render it with sheepskin newspaper publisher underneath and it was bad so do n’t try that either . I learn the heavy way and ruined a cookie sheet . Then I spread some olive crude oil on the rag so the love apple do n’t adhere and tailor my Lycopersicon esculentum in one-half and put them on the cooky canvass .
3 . Put salt and capsicum on the tomatoes and crush up some garlic ( lots ) and put that on top of the tomatoes .
4 . Put fresh thyme on top of the Lycopersicon esculentum .
5 . Then ( this is optional but so good ) Slice an onion or two and saute it in olive oil until soft and carmelized as above . Then spread the onion on top of all of it . Now I have made this both with and without the onions and it is definitely good with the onion plant but is really good without it too if you want to keep more prison term .
6 . mizzle some good quality balsamic vinegar and then a petty olive oil over it as well .
7 . Cook and correspond often till soft and slightly caramelized . I start with half an hour and then keep checking every 15 minutes till done . Should take between 1 - 2 60 minutes if your tomatoes are bigger or toothsome . There will be some dim on the edges and that ’s OK but watch closely as it become closer to done as it can overcook speedily and the whole affair could fire black . A little fateful good , a lot of fatal bad . I trash off the tomatoes ( skin and all ) off the hydrofoil and viola its done ! I do n’t strain it as I care it chunky and the skins are mild enough that you do n’t even notice them .
8 . I make some crostini out of some Gallic clams toasting the slices till somewhat crisp on the outside .
9 . Then I diffuse some chevre goat cheese on the crostini and put a spoonful of the tomato tapenade on top . Sometimes I put a Kalamata European olive tree on top , sometimes not . Divine !
Two cookie sheets name about 2 loving cup of the tapenade . Refrigerate for immediate use or block or conserve it using a canning method acting for long storage .
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