This relish features roasted tomatoes, onion and garlic and is divine when spread over toasted bread.
1 pint red grape tomatoes
1 pint yellow grape tomatoes
1 small red onion -- cut into 1/2-inch wedges
12 cloves garlic -- peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh oregano, basil, or marjoram leaves
Preheat the oven to 400° F. Line two shallow roasting pans with parchment paper or foil. Arrange the tomatoes in one pan and the onion and garlic in the other. Drizzle both with the oil and vinegar, season with the salt and pepper, and toss to coat. Roast until the tomatoes split and the onion and garlic have softened, about 25 minutes. Transfer the tomatoes, onion, garlic, and some of the juices to a bowl. Adjust seasoning, if desired. Add the herb and toss. Let cool. Cover and refrigerate for at least 3 hours. Serve cold or at room temperature.
Yields: 2 cups
Preparation Time: 40 minutes, plus chilling time
Enjoy the remainder of the tomato season and remember that when you have too many, it’s a perfect time to toss them in the oven, roast them until perfect and pop them into plastic containers or resealable bags and freeze them to enjoy during the winter months when a good tomato, much less a homegrown roasted one, is hard to find.