Summer Tomato And Olive Relish Food
SARASOTA'S FRESH TOMATO AND OLIVE RELISH
A simple fresh tomato relish. Serve this over fresh fish, chicken, or lamb. Just a few minutes to put together, let it set at room temp for 5-10 minutes and it is ready to enjoy.
Provided by SarasotaCook
Categories Sauces
Time 20m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Relish -- Just mix everything together in a small bowl. Let set at room temp for 5-10 minutes and serve. It is that easy.
OLIVE RELISH
Steps:
- Cook 2 chopped onions in a skillet with 2 tablespoons olive oil and 1/2 teaspoon salt over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Add 1 minced garlic clove, 1 tablespoon tomato paste, 1/2 cup pitted kalamata olives and 1/4 cup white wine; cook 10 more minutes.
KALAMATA RELISH
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.
QUICK TOMATO RELISH
This simple recipe makes one jar of fresh relish, which you can serve with steak or white fish
Provided by Tom Kerridge
Categories Condiment
Time 20m
Yield makes 1 large jar
Number Of Ingredients 7
Steps:
- In a mixing bowl, toss together 1kg diced, ripe on-the-vine plum tomatoes, 2 diced red onions, 150ml extra virgin olive oil and 2 tsp flaky sea salt. Tip onto a baking tray and place under a hot grill for 5-10 mins or until charred.
- Tip back into the bowl, stir in 2 grated garlic cloves and 3 tbsp small capers and leave to cool for 10 mins. Stir in 3 tbsp chopped parsley and 1 tbsp balsamic vinegar.
Nutrition Facts : Calories 17 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.1 milligram of sodium
TOMATO OLIVE RELISH
Great summer relish! This recipe is from a gardening show that featured recipes using fresh produce at the end of the segment. I love to eat this relish as is, although it is fabulous when heaped over grilled zucchini (as the original recipe suggests).
Provided by wildhorse
Categories Vegetable
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Stir together all ingredients in large bowl.
- DONE!
Nutrition Facts : Calories 346.6, Fat 35.1, SaturatedFat 4, Sodium 700.9, Carbohydrate 8.1, Fiber 4.2, Sugar 2.6, Protein 5.4
TOMATO, BLACK OLIVE AND FETA RELISH
I have used this relish on toasted French bread as an appetizer, as a dressing for vegetable salads, as a sauce for pasta, and as a topping for grilled chicken or fish.
Provided by Geema
Categories Sauces
Time 15m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a small bowl.
Nutrition Facts : Calories 72.2, Fat 6.1, SaturatedFat 2, Cholesterol 8.3, Sodium 158.1, Carbohydrate 3.1, Fiber 0.9, Sugar 1.6, Protein 2
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- Beefsteak Tomato and Burrata Salad with Olive Streusel. The crunchy, savory kalamata olive streusel that tops this salad from Bryan and Michael Voltaggio is our new condiment obsession.
- Roasted Tomato Croques with Pickled Peppers. In this summery spin on a croque-monsieur, roasted heirloom tomatoes are piled on bread that’s slathered with creamy béchamel sauce.
- Grilled Salmon with Melted Tomatoes. Jalapeños not only garnish this sweet-smoky grilled salmon but also infuse the oil used to sauté the tomatoes. More Tasty Grilled Salmon.
- Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers. Chef Guillaume Delaune uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling.
- Tomatoes with Herbs and Almond Vinaigrette. New York City chef Dan Kluger makes a deeply flavorful vinaigrette for summer's sweetest and juiciest tomatoes.
- Green Tomatoes with Pistachio Relish. Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy. James Syhabout makes it by pickling shallots, capers, pistachios and pink peppercorns overnight in Champagne vinegar and olive oil.
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- Tomato Lemonade. Kat Kinsman is known for clever drinks like this lemonade. It's perfect on its own as a mocktail, but Kinsman recommends adding a shot or two of rye whisky to make the tomatoey drink "reminiscent of a wonderfully tipsy deli sandwich."
- Fried Green Tomato BLTs. This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich. More Tasty Sandwiches.
- Heirloom Tomato Salad with Anchovy Vinaigrette. “Although we call it an anchovy vinaigrette,” says chef Amelia O’Reilly, “we like to keep the vinegar and anchovies separate until they’re on the plate; otherwise the anchovies taste pickled.”
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