| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Green tomatoes |
| 1/2 |
c |
Walnuts, toasted and chopped |
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
White-wine vinegar, or to taste |
| 1/2 |
c |
Packed fresh flat-leafed parsley leaves, washed well, spun, dry, and chopped |
| 1 |
pn |
Dried hot red pepper flakes, if desired |
INSTRUCTIONS
Using a long handled fork char tomatoes over an open flame, turning them,
until skins are blackened, 2 to 8 minutes. (Alternatively, broil tomatoes
on a rack of a broiler pan about 4 inches from heat, turning, until skins
are blistered and charred, 15 to 25 minutes.) Transfer tomatoes to a plate
and let stand until cool enough to handle. Peel and core tomatoes and chop
coarse. In a bowl toss tomatoes with remaining ingredients and season with
salt and pepper. Let relish stand, covered, at room temperature 3 hours to
develop flavors. Relish may be made 2 days ahead and chilled, covered.
Serve relish at room temperature.
Yield: about 3 cups
Recipe by: Cooking Live Show #CL8909 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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