Tomato Compote with Balsamic Vinegar and Olive Puree

Name: Tomato Compote with Balsamic Vinegar and Olive Puree
Yield: 4
Ingredients: One cup of black olives pitted; One quarter cup of olive oil; 2 tablespoons of balsamic vinegar; Salt and black pepper to taste; 8 ripe tomatoes, peeled and seeded; 2 cucumbers, peeled and cut into cubes; A handful of your preferred lettuce; One baguette cut into slices

1
One cup of black olives pitted
2
One quarter cup of olive oil
3
2 tablespoons of balsamic vinegar
4
Salt and black pepper to taste
5
8 ripe tomatoes, peeled and seeded
6
2 cucumbers, peeled and cut into cubes
7
A handful of your preferred lettuce
8
One baguette cut into slices

Ingredients

1
One cup of black olives pitted
2
One quarter cup of olive oil
3
2 tablespoons of balsamic vinegar
4
Salt and black pepper to taste
5
8 ripe tomatoes, peeled and seeded
6
2 cucumbers, peeled and cut into cubes
7
A handful of your preferred lettuce
8
One baguette cut into slices

Directions

1
Process the olives with olive oil, balsamic vinegar, season with salt and black pepper, reserve
2
Cut the tomatoes into four equal parts, season with salt, place them in a baking dish and bake at moderate heat for 40 minutes leaving the door slightly open to escape humidity
3
Serve with slices of baguette, cucumber, and olive puree.

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