Beefsteak Tomatoes with Black Olive and Orange Tapenade

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OcadoLife

4 serving

Prep time: 10 mins

Cook time: 3 mins

Serves: 4

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.”

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Ingredients Method

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.