TOMATO RELISH

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Ingredients:

  • ¾ - 1 cup extra virgin olive oil, Arbequina

  • 3 tablespoons balsamic vinegar
  • 4 cloves garlic, paste
  • 2 shallots, paste
  • ¼ cup parsley minced
  • 3 cups dried heirloom tomatoes*, crumbled, reconstituted in hot water-drained and chopped fine.

Method:

Combine all ingredients and toss to incorporate; refrigerate so tomatoes have a chance to bloom.Note- you will have more than you need for this recipe, however you can use leftover for bruschetta, pastas, vegetables and other items. *Sun-dried tomatoes not packed in oil will also work.




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