Orange scented sundried tomato relish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pinches | Powdered saffron |
| ½ | cup | Sauvigno Blanc Wine |
| ¼ | cup | Red wine vinegar |
| 14 | cups | Sugar |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Red onion finely diced |
| 2 | tablespoons | Yellow bell peppers, diced |
| 1½ | cup | Tomatoes, peeled seeded, |
| Chopped | ||
| ½ | cup | Sun dried tomato halves |
| 1 | Orange zest, blanched | |
| ½ | cup | Tomato juice |
| 4 | Oranges, peeled, segmented | |
| Rine removed. | ||
| Salt and Pepper to taste | ||
| Cayenne pepper to taste | ||
Directions
Directions Reconstitue the dried tomatoes; drain and slice thin Simmer saffron with wine five minutes. Strain into another pan containing red wine vinegar and sugar. Cook reducing to syrup-like consistency.
In oil, lightly saute onions and peppers, retaining color and texture. Add tomatoes, dried tomatoes, zest juice, oranges, salt pepper and cayenne. Allow to stand 2 or more hours at room temp to develop taste Source Timber crest farms, Sonoma Dried tomatoes submitted by Marina Calories 160 Total fat 3 g Sat. 0 Sodium 149 mg