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Dairy-free, gluten free, vegan

250g Sweetest Queen tomatoes

1 tbsp olive oil

1 garlic clove

50g green olives

1/2 tsp dried basil

1/2 tsp dried oregano

sea salt & black pepper

Slice the Sweetest Queen tomatoes in half. Roughly chop the garlic and transfer to an ovenproof dish along with the tomatoes. Add 1 tsbp of olive oil and the dried herbs. Give it a good mix. 

Roast in the oven for 60mins at 50C.

Allow to cool. Roughly chop the olives and transfer to a blender along with the tomatoes and mix until smooth. 

TIP: this dip can easily be made in advance. The tapenade can be kept in the fridge for up to two weeks. 

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