Thursday, September 22, 2011

Fire Roasted Tomatoes with Olive Tapenade

I made this as a side for Lamburgers.
Fire roasting tomatoes seems self explanatory. Cut tomatoes in half, place on grill skin side down. For this recipe, I would normally use Roma tomatoes. This time I used heirloom because that's what I had. I don't drain the seeds before roasting. That viscous liquid that the seeds are surrounded by hold alot of the nutrients. But if you do want to drain the seeds, you can ferment them and plant them in your garden. I might do that with some of these organic heirlooms tomatoes I got the other day.

I love olives. They have such an umami quality, makes me want to say, "Oooh, mommy!" Tapenade is a great way to get that flavor. I do not use anchovies in my recipe so it's vegan.

Tapenade:
1/4 cup green olives
1/4 cup black olives
Juice of 1/2 a lemon
2 cloves garlic
2 tsp capers
Tbsp olive oil
Salt, pepper

Put ingredients in mini-processor and pulse until finely chopped. You can make the tapenade ahead and refrigerate. It will mellow the garlic if you do.

Once tomatoes are roasted (30 mins, mas o menos) top with tapenade and enjoy!

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