Spicy Tomato and Olive Spread

Categories:

Condiments
Dark Brown Sugar

Whether you're looking to make an appetizer or a main course, this Spicy Tomato and Olive Spread is a lively mix of fresh, sweet tomatoes and the salty notes of olives. You can partner it with some goat cheese on a crostini, or serve it atop a delicious portion of cod (or any white fish).

Prep Time
20 minutes
Cook Time
40 minutes
Spicy Tomato and Olive Spread
Ingredients
Yields
about 2 cups
  • 3 pints (849 g) grape or cherry tomatoes, washed, dried, and sliced in half lengthwise
  • ¼ cup + 2 tbsp (60 ml + 30 ml) extra virgin olive oil
  • ½ tsp (3 g) fine sea salt
  • ⅓ cup (72 g) Redpath® Dark Brown Sugar, firmly packed
  • ½ cup (96 g) whole dry-cured black olives, pitted and roughly chopped
  • 1 tbsp (15 g) drained capers
  • 2 cloves (2 tsp) garlic, minced
  • 1 tsp (2 g) chili flakes
  • ½ tsp (2 g) ground cayenne
  • ½ tsp (2 g) ground paprika
  • ½ tsp (2 g) fresh rosemary
  • ½ tsp (1 g) fresh thyme
  • ½ tsp (2 g) dried basil
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tbsp (15 ml) balsamic vinegar
Instructions

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Spread the sliced tomatoes, skin side down, onto a prepared baking sheet.

Step 3

Drizzle tomatoes with ¼ cup (60 ml) olive oil, and sprinkle with sea salt and Redpath® Dark Brown Sugar.

Step 4

Place in the preheated oven for 40 minutes, rotating halfway, or until tomatoes are crisp and wrinkled.

Step 5

Take out of the oven and cool; about 20 minutes.

Step 6

Place cooled tomatoes into a food processor. Pulse until coarsely chopped.

Step 7

Add the remaining ingredients into the food processor bowl, pulse until desired consistency is reached.

Step 8

Serve on toast, pita chips, cucumber slices, or crackers.

Spicy Tomato Olive Spread - web ready hero (1 of 2)

Chef's Tips

*If a spicier spread is desired, add an additional ½ teaspoon (1 g) of chili flakes (or ground cayenne) to the mixture.

*As an easy appetizer, spoon this spread onto crostinis, and crumble goat (or feta) cheese over the mixture and garnish with fresh basil.

*For dinner, this spread would be tasty served warm overtop cod (or any white fish).

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