Tomato Olive Tapenade

• 1 pound fresh tomatoes, chopped

• 2 whole, peeled garlic cloves, chopped

• 1/2 cup coarsely chopped black olives

• 1/8 cup extra virgin olive oil

• Drizzle of balsamic vinegar

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1-2 teaspoons fresh oregano, or 1/2 teaspoon dried oregano

• Pinch of red pepper flakes

Combine all ingredients in a bowl.

Serve over toasted bread for an easy bruschetta, or spoon over cooked fish, pasta, or chicken.

This recipe was originally published by @lauren_lane_culinarian and is reprinted with the permission of the author.