Green tomato and walnut relish

4 servings

Ingredients

Quantity Ingredient
2 pounds Green tomatoes
½ cup Walnuts, toasted and chopped
1 teaspoon Minced garlic
½ cup Olive oil
3 tablespoons White-wine vinegar, or to
Taste 1/2 cup packed fresh
Flat-leafed parsley leaves,
Washed well, spun dry, and
Chopped
pinch Dried hot red pepper flakes,
If desired

Directions

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

COOKING LIVE SHOW #CL8909

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