I suggest you use a colorful combination of tomatoes, both beefsteak and cherry varieties. Serve this tomato relish as a side-dish or as a condiment on a sandwich. It makes a great sauce for grilled meats and fish too.
I suggest you use a colorful combination of tomatoes, both beefsteak and cherry varieties. Serve this as a side-dish or as a condiment on a sandwich. It makes a great sauce for grilled meats and fish too.
- 1 pound ripe tomatoes, in varying sizes and colors
- ¼ cup olive oil
- 3 clove garlic, thinly sliced
- 4 sprigs og oregano, leaves picked from stems
- 2 teaspoon coarse salt
- freshly ground black pepper, to taste
- ¼ cup capers, rinsed and drained
- ¼ cup red wine vinegar
Core and cut the larger tomatoes into ½ inch chunks. Slice the larger cherry tomatoes in half, leaving the smaller ones whole. Transfer them all to a serving dish
Heat the olive oil in a small skillet set over medium heat. Add the garlic slices and fry them in the oil until they are crisp and golden brown. Remove it from the heat to cool slightly, but you want to make sure the oil is still quite warm when you use it.
Season the tomatoes with salt and pepper. Next add the capers to the bowl. Toss the oregano leaves on top. Then pour the hot oil over the mixture. It will slightly wilt the relish where it comes in contact with the tomatoes, capers and oregano.
Add the red wine vinegar and toss the mixture well.
It will keep in the refrigerator up to one week.