A trip to the local deli will usually provide all you need for a simple tapenade to spread on homemade tortilla chips, fresh bread or your favourite crackers.
1/2 cup roasted red peppers
6 sundried tomato halves
1/2 cup stuffed marinated jumbo olives
1/4 cup oil cured (morrocan) black olives
1/2 bunch basil
drizzle of olive oil and balsamic vinegar
Combine in a food processor and purée until smooth. Refrigerate until needed
This vegetable relish is a favourite of ours to serve as the beginning of a summer meal. If I’m cooking on the barbecue, I will grill the vegetables instead of roasting them. I usually slice some fresh baguette, and guests can spoon the relish on as a very informal bruschetta, but it can also be used as a condiment or sauce for grilled chicken or fish. Select ripe cocktail sized tomatoes (no more than a 2 inch diameter) from a thick walled variety such as Cascades.
6 small tomatoes (about 1 lb)
1 sweet onion
2 yellow peppers
2 tbsp olive oil
2 tbsp basil
1 tbsp balsamic vinegar
Preheat oven to 300 F
Halve tomatoes and arrange cut side up on a baking sheet lined with parchment paper
Peel and slice onion into 1/4 inch thick slices, and arrange on the same baking sheet
Quarter peppers, remove seeds, and arrange on baking sheet as well
Drizzle vegetables with olive oil, sprinkle with salt and freshly ground pepper
Place baking sheet in oven and bake for 45 minutes to an hour, until vegetables are tender and slightly browned. (Turn peppers and onions halfway through baking)
Remove tray from oven and allow to cool to room temperature
Chop all vegetables into a 1/4 inch dice and mix together with basil and balsamic vinegar
Adjust seasoning, if necessary, and serve at room temperature
Nothing can be easier or more delicious than the ripest summer tomatoes pureed with basil and olive oil. The resulting liquid, once strained to remove seeds and skin is the cleanest, purest tomato sauce you will ever taste, and should be tossed with freshly made gnocchi or pasta. You can also chill it and serve it as a cold soup.
2 lb extremely ripe tomatoes
2 tbsp basil
1 tbsp olive oil
1 tsp salt
Dice tomatoes, chop basil, drizzle with olive oil and salt, place everything in a large bowl, and allow to sit at room temperature for an hour.
Puree and strain, using a not too fine strainer (you want to remove the seeds, but retain the pulp for a nice thick texture.)
Adjust seasoning if necessary.
That’s it, nothing else to do!