Tomato Relish
This tomato relish is insanely delicious. It has a rich, nutty flavor from seasoning and it pairs wonderfully on so many dishes, or use it as a chip dip. Easy, and loved by everyone.
Servings: 4
Equipment
- bowls for mixing
- sharp knives
Ingredients
- 1½ cup cherry tomatoes, diced *see notes
- ¼ cup yellow onion
- ⅓ cup green bell pepper 1 small pepper
- 2 garlic cloves, minced
- 1 tsp olive oil divided
- 1 Jalapeño, diced
- 2 Tbsp red wine vinegar
- 1 Tbsp balsamic vinegar
- 2 Tbsp white sugar
- ½ tsp salt
- ½ tsp ginger powder
- ½ tsp all spice
- ¼ tsp cinnamon
- 2 Tbsp fresh parsley , chopped
- 2 Tbsp fresh oregano, chopped
Instructions
- Preheat Oven to 400º. Finely chop tomatoes. Set them aside in a large mixing bowl. Finely chop bell pepper, Jalapeño, onion add them to a cooking sheet. Drizzle them in 1/2 tsp olive oil and a pinch of salt and pepper. Roast for about 10 -12 minutes until they are sweating and fragrant
- In a small bowl whisk together vinegar, sugar, seasonings, 1/2 tsp olive oil. Set aside.
- Finely mince garlic, oregano and parsley. Add everything to a large serving bowl and toss well. Serve over fish, chicken or scoop with chips and enjoy as an appetizer.
Notes
*any tomato will work, roma or cherry tomatoes give off the best color.
*any bell pepper color will work.
*store leftovers or make ahead of time by storing in an airtight container for up 4 days.
Nutrition
Serving: 0.25cup | Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 362mg | Potassium: 179mg | Fiber: 1g | Sugar: 9g | Vitamin A: 385IU | Vitamin C: 24mg | Calcium: 16mg | Iron: 1mg