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Spicy Tomato and Olive Spread
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- 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.
