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Beefsteak Tomatoes with Black Olive and Orange Tapenade

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

2 steps

  1. 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.

  2. 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.