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.