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September, 2003 ~ Safari at Island View ~ Meredith's Recipe

Baby Roma Tomatoes with Tapenade

12 baby roma tomatoes: cut off the top of the tomatoes to create a
cap, hollow out the tomatoes and set them upside down on paper towels for
one hour in the refrigerator to drain.

20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Fresh cracked black pepper

(can be made up to two weeks in advance and kept chilled in the

Fill the tomatoes with the tapenade to excess of 1/8" inch above tomatoe and
replace the cap. Serve chilled

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