Vine 2 white tr 50%.png
Tomeco wink white tr 50%.png
Tomato half 1 white tr 50%.png
Tomato half 2 white tr 50%.png

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. 

Leaf 1 white tr 50%.png
Crop 2 white tr 50%.png
Tomato tapenade 6-2 72dpi.jpg

TOMATO TAPENADE