What will you do with all those tomatoes? Firstly, you need to start by making this lovely Tomato Relish. It’s a little like bruschetta, but saltier and brinier from olives and capers. Delicious with white fish, chicken, crostini or eggs. A quick and easy condiment that makes the most of those little red gems drooping from the vine.
With the onset of garden bounties, also comes the realization we’re quickly approaching the end of summer. I pause to think “where has it gone”, always gone in a blink here in central Alberta, and soon enough blogger posts will be filled with back to school specialties. So make the most of the sunny, warm weather that’s left and enjoy seasonal fresh produce while you can. Tomato Relish not only highlights fresh cherry tomatoes but also fresh herbs, reminding us that eating healthy and well is easy and delicious. Enjoy!
Recipe source for Tomato Relish: Compelled To Cook
- 7-8 ounces chopped cherry or grape tomatoes 1/2" dice
- 1/3 cup sliced green olives
- 2 tbsp finely chopped red onion
- 1 tbsp chopped flat leaf parley
- 1 tbsp coarsely chopped capers
- 1 tbsp olive oil
- 2 tsp chopped fresh oregano
- generous squeeze fresh lemon juice
- to taste freshly cracked salt and pepper
- Combine all ingredients in a medium size bowl and stir to combine. Allow to rest for 30-60 minutes prior to serving to help meld flavours. Makes about 1 3/4 cups and is best eaten the day it is made. Serve along side your favourite white fish, chicken, crostini or eggs.
This looks so good, I have to make this today. I think it’s the green olives that are jumping out at me. I have a lot of tomatoes that I need to use up. I would have never thought to put them in there, but what a great combo! ?
Thank you so much Kristin! Yes, the olives and capers add a nice briny and salty touch, which makes it yummy on fish, eggs and crostini. Hope you enjoy it!