This relish is good with a bit of minced jalapeño or habanero chile if you like hot food. If you have them on hand, don’t hesitate to add up to a quarter cup of fresh herbs, like basil, oregano, or marjoram.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat a large skillet, preferably cast iron or nonstick, over medium-high heat for about 5 minutes. Add the tomatoes, raise the heat to high, and cook until lightly charred on one side, 3 to 5 minutes. Turn and cook the other side very lightly, about 1 minute. If necessary, work in batches to avoid crowding the tomatoes.
Step 2
Combine the olive oil and vinegar in a large, shallow dish and, as the tomatoes are done, turn them in the mixture. Season and serve as a side dish or as a sauce for grilled or roasted fish or chicken. (This can be refrigerated for up to a day or two; bring to room temperature before serving.)
