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<RecipeHeader>
<RecipeTitle>DIP - Roasted Tomato Tapenade</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.25" unit="cups">about 1¼ cups</PortionYield>
<PrepTime hours="0.0"></PrepTime>
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<IngredientList>
<IngredientText>Seattle Times
-- 2 large ripe tomatoes
-- 2 teaspoons extra-virgin olive oil
-- 1/3 cup pitted Kalamata olives</IngredientText>
<Ingredient id="1112" quantity="2.0" unit="cloves" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="cloves">2 medium cloves</IngredientQuantity>
<IngredientItem>garlic</IngredientItem>
<IngredientComment>peeled and coarsely chopped</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>-- 3 tablespoons drained capers
-- 1 teaspoon finely grated lemon zest
-- 2 tablespoons lemon juice
-- ½ teaspoon herbes de Provence
-- ¼ teaspoon ground black pepper
-- ¼ cup coarsely chopped parsley

1. Cut the tomatoes into halves and place cut-side down in a small baking dish. Drizzle the olive oil over the tops and roast in a preheated 400-degree oven about 15 minutes, or until very soft. Remove from the oven and cool.

2. Using the pulse button, coarsely chop the olives, garlic and capers. Add the tomatoes, lemon zest and juice, herbes de Provence, pepper and parsley. Chop finely, but still leave a little texture. Transfer to a bowl, cover and refrigerate until ready to use.

Note: Use the tapenade as a topping for crostini that has been spread with a little soft garlic-herb cheese or as a topping for fish.
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