What’s Cooking in Gail’s Kitchen? Bright Ideas: Vine Tomato Relish! Here’s a farm fresh recipe that can be substituted for a side salad, vegetable accompaniment, or sandwich condiment. I’ve even used it in pasta salad as well as on homemade pizza instead of marinara sauce. It’s that versatile. The fact that tomato relish is chunky makes it appealing no matter how you serve it. The herbs and spices enhance the flavor of the garden tomatoes making it a tasty treat that will surprise you. Keep a jar in the refrigerator and watch it disappear.
VINE TOMATO RELISH
1 pint cherry tomatoes on the vine, halved and stems discarded
2 tablespoons thinly sliced red onion, chopped
2 green onions, chopped
1 tablespoon kosher salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Italian spices
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes
In a mixing bowl, combine cherry tomato halves, red onions, and green onions. Sprinkle with kosher salt. Set aside. In a small bowl, whisk together olive oil, balsamic vinegar, Italian spices, garlic powder, and red pepper flakes. Drizzle vinaigrette over tomato mixture. Lightly toss. Cover bowl with plastic wrap and refrigerate for one hour before serving.