This recipe is based on one from my cookbook, Passover – A Kosher Collection. I hadn’t made this in years, but when I was in Israel last summer, most of the hotel breakfast buffets had simple olive spreads and tomato spreads, and I kept finding myself adding a little of each to my bread every morning and loving it!
Though the tomatoes spend some time in the oven, this is a simple recipe that takes little active time to put together. I’m making a batch for Passover this year, keeping it in a container in my fridge and pulling it out in the mornings to spread over my matzo.
Oven Dried Tomato and Black Olive Spread
A mixture of slowly roasted grape tomatoes and black olives flavoured with garlic and thyme - delicious spread on matzo or used a dip.
Ingredients
- 1 lb. / 454 grams grape tomatoes, cut in half
- 3 large garlic cloves, peeled and thinly sliced
- 2 Tbsp. olive oil (plus more, if needed)
- salt and pepper
- 6 sprigs of thyme
- 7 1/2 oz / 210 grams pitted Israeli black olives (1 1/2 cups)
- 1 clove garlic, crushed
Directions
- Preheat your oven to 275ºF / 135°C.
- Place the tomatoes cut-side up in a single layer on a baking sheet lined with parchment paper.
- Drizzle with olive oil, season lightly with salt and pepper, sprinkle with garlic slices and thyme sprigs.
- Place in the oven for 1 1/2 hours, turn the tray and cook another 1 1/2 hours, or until the tomatoes are shrivelled but not compltely dried out. The edges on some of them will be browned and the tomatoes will shrink by at least half.
- Remove from the oven and let cool.
- Place the tomatoes, olives and the crushed garlic clove in the bowl of a food processor and puree until almost smooth. If the spread is too thick and stiff, add another 1-2 Tbsp. of olive oil and puree again until well mixed. Taste and check for seasoning.
- Transfer to a serving bowl or into an air-tight container for the fridge. Refridgerate for 4-5 days.
Pam's Kitchen 
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