Roasted Tomato Tapanade

If you have never tried tomato tapanade then you are missing out! There are so many ways to serve this...

Ingredients: 2 lbs. small tomatoes cut into 1" pieces (Romas work great)

4 cloves minced garlic

3 tbsp. olive oil

3 tbsp. balsamic vinegar

1 tsp. salt

1/2 tsp. black pepper

3 tsp. brown sugar

1/4 tsp. hot pepper flakes (optional)

1 tsp. rosemary

1 tsp. basil

Instructions: Preheat oven to 450*. Line a meatloaf pan with aluminum foil (for easy cleanup)

Combine tomatoes, garlic, olive oil, vinegar, salt, pepper and brown sugar right in the pan. Roast for 25 minutes. Remove from oven and set aside for pan to cool for a bit.

Transfer tomatoes to a small bowl. Do not throw away or pour out the juice. In juice add hot pepper flakes (optional), rosemary and basil. Stir gently until combined. Then add the tomatoes back in and you are ready to go!

You can store in a covered container in the refrigerator for up to 1 week.

This yields 4 servings.