Oven Blistered Tomato Recipe

Roast tomatoes

Preheat oven to 450°F (230°C). On a rimmed baking sheet, toss the tomatoes with 2 tbs olive oil, 1 tsp sea salt and 1/2 tsp black pepper so they're evenly coated. Spread in a single layer with space between tomatoes. Roast on the top rack for 12–16 minutes, until skins blister and some tomatoes are just split. Remove from oven and cool slightly.

Make tapenade

In a small food processor or with a mortar and pestle, combine Kalamata olives, green olives, capers, minced garlic, and lemon juice. Pulse until coarsely chopped but still textured. With motor running, stream in 1 tbs olive oil until cohesive but not completely smooth. Season with 1/4 tsp black pepper to taste. Transfer to a bowl and refrigerate until assembly.

Prepare purée

Toast the blanched almonds in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned; cool. In a blender or food processor, combine basil leaves, toasted almonds, garlic clove, lemon zest, lemon juice, 3 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth, adding up to 1 tbs water to reach a silky but pipeable consistency. Adjust salt and lemon to taste. Transfer to a squeeze bottle or piping bag for easy plating.

Make dough

Preheat oven to 375°F (190°C). In a bowl, combine 3/4 cup flour, 2 tbs cold cubed butter, 2 tbs grated parmesan, 1/4 tsp salt and 1/8 tsp black pepper. Cut butter into flour until mixture resembles coarse crumbs. Add 1 tsp cold water and mix quickly to form a firm dough — do not overwork. If dough is dry, add up to 1/2 tsp more water.

Form spoons

On a lightly floured surface, roll dough to about 1/8" (3 mm) thick. Cut spoon shapes (use a small cookie cutter or freehand: 3" long, shallow bowl) and gently press into a small oven-safe spoon mold or shape on a parchment-lined tray to create a shallow bowl and handle. Brush lightly with beaten egg white to promote browning and help edges seal.

Bake spoons

Bake at 375°F (190°C) for 8–12 minutes until golden and crisp. Remove and cool in the mold or on a rack to set the shape. If spoons soften while cooling, return to oven for 1–2 minutes to crisp. Yield about 12 small edible spoons.

Place one edible spoon on each serving plate or on a communal platter. Using a small spoon or piping bag, place about 1/2 tsp olive tapenade into the bowl of each edible spoon.

Top the tapenade with 2 blistered tomatoes per spoon (or 1 large tomato halved), arranging them so skins face up for visual contrast.

Pipe a small dot or streak (about 1/2 tsp) of basil-almond purée alongside or over the tomatoes for freshness and texture. Garnish each spoon with a micro basil leaf and a few toasted almond slivers. Drizzle a scant 1/4 tsp finishing olive oil over the tomatoes if desired.

Serve immediately so spoons remain crisp and tomatoes warm. Leftover tapenade and purée can be refrigerated for up to 3 days.