Beefsteak Tomatoes with Black Olive and Orange Tapenade
By OcadoLife
Published on 21 December 2023
For tomatoes on toast with a difference, you can’t beat this Beefsteak Tomatoes with Black Olive and Orange Tapenade dish, created by chef and food writer Claire Thomson, author of Tomato: 80 Recipes Celebrating the Extraordinary Tomato. “It makes a deliciously simple lunch or starter,” says Claire. “Spread thickly on crispy sourdough, the intense, inky-black tapenade flavoured with orange and thyme makes the perfect base for juicy beefsteak tomatoes.” Looking for more Adult Lunchbox recipes? Look no further.Time and servings
13 minsTotal time
4Servings
10 minsPrep time
3 minsCooking time
Ingredients
- 100g pitted kalamata olives
- 2 large garlic cloves, peeled, 1 chopped or grated, 1 left whole
- 1 tbsp capers
- 4 anchovy fillets in oil (optional)
- 4 tbsp olive oil, plus extra for drizzling
- ¼ lemon, juiced
- 1 tsp thyme leaves
- 1 tsp finely grated orange zest
- ¼ small bunch parsley, leaves picked and roughly chopped
- 4 slices sourdough
- 2 beefsteak tomatoes or bull's heart tomatoes, thinly sliced
- 1 pinch salt flakes
Method
Step 1
To make the tapenade, pile the olives, chopped garlic, capers and anchovies (if using) on a board and chop together with a large, sharp knife (or pulse in a food processor), to form a coarse paste. Transfer to a bowl and mix in the 4 tbsp olive oil, lemon juice, thyme leaves, orange zest and parsley. Season with freshly ground pepper; it shouldn’t need salt.Step 2
Toast the bread, then rub with the whole garlic clove and drizzle over a little olive oil. Slather the toast with the tapenade and pile the sliced tomatoes on top, as you like. Season the tomatoes with a little sea salt and black pepper, add a drizzle of olive oil and serve immediately. You can store the tapenade chilled in an airtight container for up to 3 days.