Roasted Tomato Tapenade

Preheat oven to 450°F. Cover a jelly roll pan or roasting pan with heavy duty foil for easy clean up.

Combine tomatoes, garlic, olive oil, vinegar, salt, pepper, and brown sugar right in your pan. Roast in the preheated oven for about 25 minutes, or until the tomatoes slump and the juices are bubbling. Remove pan from the oven and set aside to cool a bit.

Once you can comfortably handle the tomatoes, place them on a cutting board and finely chop them. This can get a bit messy, so try to leave as much of the juice as you can in the pan – but don’t throw the juice away!

Transfer chopped tomatoes to a small bowl. Then add juice from the roasting pan, olives, hot pepper flakes, thyme, rosemary, and basil. Stir gently to fully combine.

Store covered in a nonreactive container in the refrigerator for up to 1 week.