I had originally intended to serve this like a bruschetta-type appetizer on bread or crackers topped with goat cheese, but by the time they were done, the thought of making gluten-free bread just seemed like way too much of a hassle. So they were served straight up. I wasn’t quite sure what to expect with this one. I got a random idea of roasted tomatoes and saw a huge jar of olives in the fridge, so I decided to just combine the two. It turned out really well and the flavors were very complementary. The sweetness of the tomatoes went really well with the salty olives and since roasted garlic makes everything better, the garlic made it great.
Roasted Olives & Tomatoes
- 1 pint (2 cups) grape or cherry tomatoes
- 1 cup pitted black olives
- 1 cup pitted green olives
- 1 cup pitted kalamata oilves
- 1 tablespoon herbs de Provence or Italian blend
- 1 small red onion sliced
- 2 whole heads of garlic, peeled
- 1/4 cup olive oil
- freshly ground black pepper to taste
- Heat oven to 425°F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a large rimmed baking sheet (you might need 2 baking sheets). Bake 20-25 minutes or until the tomatoes have shriveled and browned lightly. Make sure to stir half way through cooking. Cool on the pan. Transfer to a shallow bowl.
- Serve at room temperature with bread/crackers or cheese.