Recipe: Savory Roasted Tomatoes and Olives

There are people in the working world who suffer from brutal commutes. Maybe you’re one of them, but employees of have a different experience. Instead of a congested four-lane highway, the one I travel Monday through Friday is but two and lined on either side by wild flowers and lush foliage.

After a right off the exit, a well traveled, but somewhat narrow road leads directly to the office. Like many of the golden summer days that blister the calendar in July, today the last few miles into work was dotted with small farm stands selling fresh produce. And these beautiful tomatoes could not be resisted.
The perfect recipe for the perfect produce? Right here. Simple and delicious, these herb-speckled olives make a savory summer snack that’s almost too easy to eat.

2 (6 oz.) cans of California olives, pitted
2 cups cherry or grape tomatoes
2 tsp Herbs de Provence
2 tsp olive oil

Preheat oven to 425 degrees. In a large bowl, combine ingredients. When thoroughly combined, pour mixture onto a cookie sheet and place in the oven for 10-15 minutes, or until the skins of the tomatoes begin to split.

About the Author:

is the Gourmet Scribe at, one of the top suppliers of gift baskets in the nation, and currently resides in Manchester, New Hampshire.