Rosted Pepper Tapenade

  • 1 (8-ounce) can whole tomatoes, drained
  • 1/4 cup extra virgin olive oil
  • Salt and freshly cracked black pepper 
  • 3 red bell peppers, roasted and finely diced
  • 1 tablespoon capers, rinsed and finely chopped
  • 1 pinch chili flakes
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme

Quarter tomatoes lengthwise and arrange on a parchment paper-lined baking sheet. Drizzle with olive oil just to coat and season very lightly with salt and pepper. Place in convection oven with fan on or dehydrator at 250ºF for 3 hours. Remove from oven and cool to room temperature; then, dice very fine. Turn into mixing bowl with remaining ingredients and combine thoroughly, using a rubber spatula. Set aside to chill for 2 hours.

Makes 2 cups