Roasted Castelvetrano Olives & Cherry Tomatoes—the Perfect Summer Starter

Mmm. This is a beautiful way to start a meal—and a great way to use some of those cherry tomatoes you've been growing. This recipe from Shun brand ambassador Chris Cosentino calls for Castelvetrano olives, but you can substitute other mild, salt-brined green olives. Here's what the chef has to say about this delicious recipe: "Castelevanos are the jack-of-all-trades in the olive world: they're good raw, cooked, and pressed into oil. Roasting them and cherry tomatoes along with tomato leaves brings out amazing flavor and aromas (the stories of tomato leaves being poisonout aren't true). To serve larger groups, multiply the ingredients and use a larger pan."

  • 3/4 cup (4 oz/125 g) Castelvetrano or other mild, salt-brined green olives
  • 1 cup (6 oz/185 g) cherry tomatoes, in assorted colors
  • 4 cloves garlic, crushed
  • 3 tbsp extra-virgin olive oil, preferably Castelvetrano
  • 5 organic tomato leaves
  • Grilled or toasted coarse country bread for dipping

Preheat the oven to 450°F (230°C).

In a bowl, toss together the olives, tomatoes, garlic, olive oil, and tomato leaves to mix well. Transfer to an attractive broiler-safe sauté pan or baking dish and roast until softened, about 15 minutes. 

Turn the oven setting to broil, move the dish to the top oven rack, and broil until the olives and tomatoes are blistered, about 1 minute.

Place the dish on a trivet on the table. Serve right away with the bread alongside.


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