Slow Roasted Tomato and Olive Appetizer
Transform your appetizer game with this Slow Roasted Tomato and Olive Appetizer, a dish that beautifully balances rich Mediterranean flavors with simple preparation. Bursting with the sweetness of caramelized cherry tomatoes, the briny depth of Kalamata olives, and the earthy aroma of garlic, thyme, and rosemary, this recipe is a true crowd-pleaser. Slow roasting at a low temperature intensifies the flavors, while a drizzle of extra-virgin olive oil ties it all together. Perfect for serving with crusty bread or crackers, this appetizer is as elegant as it is comforting, making it an excellent choice for dinner parties, holiday gatherings, or even a sophisticated snack. With only 10 minutes of hands-on prep and no-fuss cooking, this recipe lets you wow your guests effortlessly while capturing the essence of Mediterranean cuisine.
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Recipe Information
Ingredients
- 500 grams Cherry tomatoes
- 150 grams Kalamata olives
- 4 cloves Garlic cloves
- 60 milliliters Extra-virgin olive oil
- 10 grams Fresh thyme
- 1 sprig Fresh rosemary
- 1 teaspoon Sea salt
- 0.5 teaspoon Freshly ground black pepper
- 1 loaf/package Crusty bread or crackers
Instructions
Preheat your oven to 150°C (300°F).
Wash the cherry tomatoes and slice them in half. Place them cut-side up on a baking tray lined with parchment paper.
Peel the garlic cloves and thinly slice them. Distribute the garlic slices evenly over the tomatoes on the tray.
Rinse the fresh thyme and rosemary. Strip the thyme leaves from their stems and sprinkle them over the tomatoes. Add the rosemary sprig to the tray as well.
Drizzle the extra-virgin olive oil over the tomatoes and garlic. Ensure that everything is evenly coated.
Season the tomatoes with sea salt and freshly ground black pepper.
Place the tray in the preheated oven and roast for 2 hours, allowing the flavors to concentrate and the tomatoes to become slightly caramelized.
While the tomatoes are roasting, pit and slice the Kalamata olives into halves or quarters.
Once the tomatoes are done roasting, remove the tray from the oven and let it cool for 10 minutes.
Combine the roasted tomatoes, garlic, and olives in a serving dish. Gently mix to distribute the flavors.
Serve the slow-roasted tomato and olive mixture with slices of crusty bread or crackers for dipping.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5579 mg | 243% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 17.7 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
