Puttanesca Crostini

12 slow roasted tomato halves (see the note below)
1/4 cup of coarsely chopped red onion
1/4 cup of kalamata olives, pitted
2 tablespoons of capers, drained
1 tablespoon of a good balsamic vinegar
1/2 teaspoon of course salt

Place all ingredients in a food processor and pulse 3 or 4 times. Place the finished mixture in the refrigerator for 2 hours for the flavors to blend.

Remove from the refrigerator and allow the mixture to come to room temperature.

Spread on grilled or toasted Italian or French bread.

Note: Slow Roasted Tomatoes

Preheat the oven to 325 degrees F.

Cut plum tomatoes in half lengthwise and remove the seeds.

Arrange the sliced tomatoes, cut side up, on a flat roasting pan that has edges.

Drizzle with a little olive oil.

Sprinkle with a pinch of sugar and a wee pinch of salt.

Roast for 2 to 3 hours, until the tomatoes begin to caramelize.