In my ongoing quest to not be wasteful, oftentimes necessity will bring random recipes to life. Take for instance my discovery, this morning, of some slightly pruning, softening grape tomatoes in my fridge … Hmm, time to make tomato relish! And so it was that when I was done “relishing” I left the kitchen with my cup of coffee. Unbeknownst to me, the other gourmaniac found the freshly made, fragrant, warm relish upon his descending into the kitchen. Without a moment’s hesitation, he helped himself to poached eggs* atop my agrodolce sauce, or sweet & sour relish. Guess I’ll have to make more soon.
Ingredients for Tomato Relish:
2-3 Tbsp olive oil
½ red onion, chopped
2-3 garlic cloves, minced
4-5 assorted colors baby sweet peppers, chopped and seeded; or 1 large red or orange pepper, chopped and seeded
14-16 grape tomatoes cut in half, or 2-3 medium-large tomatoes on the vine, chopped
¼ cup chopped fresh parsley
½ cup ketchup
½ cup white vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
Red chili pepper flakes
Method:
Heat the olive oil in a nonstick skillet. Add the onion and garlic, and stir for a few minutes until softened. Add the chopped sweet peppers and tomatoes and mix for 2-3 minutes, until well blended. Pour in the vinegar, ketchup, and sugar continuing to stir for about 5-10 minutes, until desired consistency and texture is obtained (chunky vs. creamier). Season with salt, pepper, red chili flakes, and stir to blend all flavors. Yields about 2 cups. Stores well in the refrigerator for future use with eggs, chicken, meatloaf, or anything you choose.
* The eggs were poached in a small saucepan containing boiling water and 2 Tbsp vinegar. The vinegar helps the dropped eggs keep their shape in the poaching process.
RSA
