Green tomato and walnut relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Green tomatoes |
| ½ | cup | Walnuts, toasted and chopped |
| 1 | teaspoon | Minced garlic |
| ½ | cup | Olive oil |
| 3 | tablespoons | White-wine vinegar, or to |
| Taste 1/2 cup packed fresh | ||
| Flat-leafed parsley leaves, | ||
| Washed well, spun dry, and | ||
| Chopped | ||
| pinch | Dried hot red pepper flakes, | |
| If desired | ||
Directions
Using a long handled fork char tomatoes over an open flame, turning them, until skins are blackened, 2 to 8 minutes. (Alternatively, broil tomatoes on a rack of a broiler pan about 4 inches from heat, turning, until skins are blistered and charred, 15 to 25 minutes.) Transfer tomatoes to a plate and let stand until cool enough to handle. Peel and core tomatoes and chop coarse. In a bowl toss tomatoes with remaining ingredients and season with salt and pepper.
Let relish stand, covered, at room temperature 3 hours to develop flavors. Relish may be made 2 days ahead and chilled, covered. Serve relish at room temperature.
Yield: about 3 cups
COOKING LIVE SHOW #CL8909