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Don’t lift a finger. (ROASTED TOMATO RELISH)

January 23, 2013

tomatorel_raw

Dinner! After a whole day of stuff! Can be a tall order! For this reason I am often trying to create recipes that are quick and healthy and still fun and beautiful to prepare and eat. Like this guy, Roasted Tomato Relish, a dish I kept seeing in my mind and proposing on menus, ladled over baked fish or crostini or pasta what have you, but I had not actually made. I only knew how I wanted it to taste, bold and sweet and savory and tart all at once. I also wanted to use these gorgeous multicolored tomatoes, packing them with as much flavor as possible while they guard their shape and hue.

But let’s not overdo it! This recipe is so easy on purpose, it barely takes any effort at all or maybe it’s so fast that it’s like you don’t even care (but secretly you know that it will turn out awesome). Everything goes on a sheet pan and straight into the oven for 10-15 minutes. The thing is that all of the ingredients let off their juices during the high-heat cooking, co-mingling all by themselves on the tray. You don’t even have to stir. Slide everything into a bowl and done.

tomatorel_cooked

ROASTED TOMATO RELISH

2 pints of cherry tomatoes

12 fresh sage leaves, torn

1/3 cup chopped shallots

2 tablespoons flavorless oil (canola, grapeseed, etc.)

2 tablespoons olive oil

1.5 teaspoons sugar

3/4 teaspoon salt

2 tablespoons lemon juice + 3 sliced rounds

2 cloves garlic, chopped

  • Preheat oven to 400F.
  • Place tomatoes on a sheet pan and toss with remaining ingredients. 
  • Place in the oven for 10-15 minutes or until tomatoes have split and softened.

tomatorel_fish

Good times.

tomatorel_musar

Paired with this. A taste adventure.

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