Fresh Tomato-Basil Relish
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 (Makes about 2 cups)
Ingredients
1 pound ripe tomatoes, cored, seeded, and cut into ¼-inch dice2 tablespoons minced shallot 1 medium garlic clove, minced2 tablespoons extra-virgin olive oil 1 teaspoon red wine vinegar 2 tablespoons chopped fresh basil
Before You Begin
Use this recipe when tomato season is at its peak.
Instructions
- Mix tomatoes, shallot, garlic, oil, vinegar, and basil together in medium bowl. Season with taste with salt and pepper.
Yield
Serves 4 (Makes about 2 cups)Ingredients
1 pound ripe tomatoes, cored, seeded, and cut into ¼-inch dice
2 tablespoons minced shallot
1 medium garlic clove, minced
2 tablespoons extra-virgin olive oil
1 teaspoon red wine vinegar
2 tablespoons chopped fresh basil
Ingredients
1 pound ripe tomatoes, cored, seeded, and cut into ¼-inch dice
2 tablespoons minced shallot
1 medium garlic clove, minced
2 tablespoons extra-virgin olive oil
1 teaspoon red wine vinegar
2 tablespoons chopped fresh basil
Ingredients
1 pound ripe tomatoes, cored, seeded, and cut into ¼-inch dice
2 tablespoons minced shallot
1 medium garlic clove, minced
2 tablespoons extra-virgin olive oil
1 teaspoon red wine vinegar
2 tablespoons chopped fresh basil
Before You Begin
Use this recipe when tomato season is at its peak.
Instructions
- Mix tomatoes, shallot, garlic, oil, vinegar, and basil together in medium bowl. Season with taste with salt and pepper.
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