Delicious Living

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on Sep 8, 2015

6 large heirloom tomatoes
8 ounces kalamata olives
3 ounces coconut oil
1 tbsp oregano
1 tbsp rosemary
1 tbsp fennel
4 cloves garlic

chop the tomatoes and saute them in a saucepan with the coconut oil. Add the rest of the ingredients and bring it to a boil. Lower the heat and let it simmer and reduce the fluid until it becomes thicker, about 20 minutes.

Great pasta sauce and I have also used it for bruschetta topping.

on Sep 9, 2015

Colleen - Yum! This sounds excellent! I'm definitely going to try it soon.

on Sep 15, 2015

i like to slice them. season with adobo, mediterenean hubs, drizzle olive oil, and top with shredded cheese.
put them in a pre heated 425F oven, and roast for about 10 minutes,or until the cheese is golden brown

on Sep 18, 2015

I like to roast my end of the season tomatoes with garlic and onion then put it in a blander and puree it put it in jars and freeze for the winter so tastey

on Sep 19, 2015

I'm into simple - slice, drizzle with balsamic vinegar and olive oil and sprinkle with sea salt, pepper and a little fresh basil. YUM!!!!!

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