Orange-scented sundried tomato relish

Yield: 6 Servings

Measure Ingredient
2 pinches Powdered saffron
½ cup Sauvignon Blanc wine
¼ cup Red wine vinegar
¼ cup Sugar
1 tablespoon Olive oil
2 tablespoons Red onions; finely diced
2 tablespoons Yellow bell peppers; finely diced
1½ cup Tomatoes; peeled, seeded, chopped
½ cup Sonoma dried tomato halves
1 \N Orange zest; blanched
½ cup Tomato juice
4 \N Oranges; peeled, segmented
\N \N Salt; to taste
\N \N Cayenne pepper; to taste

Reconstitute the dried tomatoes; drain and slice thin.

Simmer saffron with white wine for five minutes. Strain into another pan containing red wine vinegar and sugar. Reduce to syrup-like consistency.

In oil, lightly saute onions and peppers, retaining color and texture. Add tomatoes, dried tomatoes, zest, juice, oranges, salt and pepper and allow to stand 2 or more hours at room temperature to develop taste.

Recipe By : Timber Crest Farms Posted to MC-Recipe Digest V1 #257 Date: Thu, 24 Oct 1996 01:55:44 -0700 From: John and Deirdre Fisher[SMTP:fish@...] NOTES : The zesty flavors make it worth the wait.

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