Olive Tomato Tapenade
Recipe type: Appetizer
Serves: 3-4
- 3-4 medium sized and finely diced ripe tomatoes (Roma, Plum, or San Marzano varieties are best)
- ¼ to ½ of a medium sized red onion, finely diced
- 3-4 tablespoons of extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- Dried oregano to taste
- 4-5 leaves of finely chopped basil
- Handful of black olives that have been de pitted and finely diced (we like to use Taggiasca olives)
- Finely mince all of the above ingredients and mix well in a bowl.
- Season with Kosher salt, freshly ground black pepper, and dried oregano.
- Serve on toasted bread or alongside a piece of roasted fish or chicken.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/tomatoes/olive-tomato-tapenade.html
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