This Tomato and Cerignola Relish is one of our favorites because it’s so incredibly versatile. We particularly like the salty-sweet bite of the olives paired with caramelized-tartness of slow roasted tomatoes that makes this hearty enough for a good beefsteak while still being bright enough for fish or grilled chicken. We also love to simply spread this relish on crackers or crostini.
MAKES: About 1 cup (240 ml)
PREP TIME: 15 minutes
COOK TIME: 1 hour 5 minutes
INGREDIENTS:
- 16 oz (454 g) cherry or teardrop tomatoes, sliced lengthwise
- 7 cloves garlic, sliced
- 2 tsp (4 g) minced thyme
- ¼ tsp sugar
- ¾ cup (180 ml) olive oil, divided
- Zest and juice of 2 lemons
- ¼ cup (15 g) chopped Italian parsley
- ¼ cup (45 g) pitted cerignola olives, julienned
- Salt and pepper to taste
INSTRUCTIONS:
- Preheat the oven to 300°F (149°C).
- In a large bowl, toss together the tomatoes, garlic, thyme, sugar and ½ cup (120 ml) of the olive oil.
- Arrange the tomatoes flesh side down on a sheet tray or cookie sheet lined with parchment paper and roast slowly for 1 hour or until the tomatoes start to get caramelized and brown and the skin begins to pull away from the flesh.
- Remove the tomatoes and allow them to cool, then place them in a large bowl and add the remaining olive oil, lemon zest, lemon juice, parsley, olives and salt and pepper to taste. Toss well.
- Serve over beefsteak or swordfish steak or grilled chicken.
