Pile this piquant mixture on French bread slices, crisp crackers or tortilla triangles.
Tomato appetizer
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PREP TIME
15 min
Makes
4 to 6 servings
Roberto Caruso
Ingredients
- 4 large round tomatoes , or 8 large Roma or plum tomatoes
- 170-mL jar marinated artichoke hearts
- 1 garlic clove , minced
- 2 tsp capers , coarsely chopped
- 1/2 cup pitted black or stuffed green olives , or a mixture
- 1/4 cup chopped fresh coriander , or parsley
Instructions
- Core, seed and coarsely chop tomatoes. You should have about 4 cups (1 L). Drain liquid from artichokes into a large mixing bowl. Then, coarsely chop artichokes. Stir tomatoes, artichokes, garlic, capers, olives and coriander into drained liquid until well blended. Mixture can be made ahead, covered and refrigerated for up to half a day. Serve on French bread slices, crisp crackers or tortilla triangles. Appetizer is best served at room temperature.
FILED UNDER: No Cook Vegetarian
