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.
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