Slow roasted tomato and cerignola relish
Slow roasted tomato and cerignola relish
This Tomato and Cerignola Relish is one of our favorites because it’s so incredibly versatile. We particularly like the salty-sweet bite of the olives paired with caramelized-tartness of slow roasted tomatoes that makes this hearty enough for a good beefsteak while still being bright enough for fish or grilled chicken. We also love to simply spread this relish on crackers or crostini.
Ingrediënten
MAKES: about 240 ml
- 16 oz 454 g cherry or teardrop tomatoes, sliced lengthwise
- 7 cloves garlic sliced
- 4 g minced thyme
- ¼ tsp sugar
- 180 ml olive oil divided
- Zest and juice of 2 lemons
- 15 g chopped Italian parsley
- ¼ cup 45 g pitted cerignola olives, julienned
- Salt and pepper to taste
Instructies
- Preheat the oven to 300°F (149°C).
- In a large bowl, toss together the tomatoes, garlic, thyme, sugar and 120 ml of the olive oil.
- Arrange the tomatoes flesh side down on a sheet tray or cookie sheet lined with parchment paper and roast slowly for 1 hour or until the tomatoes start to get caramelized and brown and the skin begins to pull away from the flesh.
- Remove the tomatoes and allow them to cool, then place them in a large bowl and add the remaining olive oil, lemon zest, lemon juice, parsley, olives and salt and pepper to taste.
- Toss well.
Notes / Tips / Wine Advice:
Serve over beefsteak or swordfish steak or grilled chicken.
