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.