Tomato, Fennel, and Almond Relish
By America's Test KitchenPublished on July 17, 2012
Time
30 minutes
Yield
Serves 4 to 6 (Makes about 2 cups)
Ingredients
¼ cup olive oil 1 fennel bulb, stalks discarded, bulb halved, and cut into ¼-inch pieces6 garlic cloves, sliced thin2 tomatoes, cored and cut into ½-inch pieces¼ cup pitted green olives, chopped coarse¼ cup slivered almonds, toasted3 tablespoons sherry vinegar 3 tablespoons minced fresh parsley 1 teaspoon sugar ¾ teaspoon salt ½ teaspoon pepper
Instructions
- Heat 2 tablespoons oil in 10-inch skillet over medium heat until shimmering. Add fennel and cook until slightly softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and continue to cook until tomatoes break down slightly, about 5 minutes. Transfer fennel mixture to medium bowl; stir in remaining 2 tablespoons oil, olives, almonds, vinegar, parsley, sugar, salt, and pepper. Serve warm or at room temperature.
Time
30 minutesYield
Serves 4 to 6 (Makes about 2 cups)Ingredients
¼ cup olive oil
1 fennel bulb, stalks discarded, bulb halved, and cut into ¼-inch pieces
6 garlic cloves, sliced thin
2 tomatoes, cored and cut into ½-inch pieces
¼ cup pitted green olives, chopped coarse
¼ cup slivered almonds, toasted
3 tablespoons sherry vinegar
3 tablespoons minced fresh parsley
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon pepper
Ingredients
¼ cup olive oil
1 fennel bulb, stalks discarded, bulb halved, and cut into ¼-inch pieces
6 garlic cloves, sliced thin
2 tomatoes, cored and cut into ½-inch pieces
¼ cup pitted green olives, chopped coarse
¼ cup slivered almonds, toasted
3 tablespoons sherry vinegar
3 tablespoons minced fresh parsley
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon pepper
Ingredients
¼ cup olive oil
1 fennel bulb, stalks discarded, bulb halved, and cut into ¼-inch pieces
6 garlic cloves, sliced thin
2 tomatoes, cored and cut into ½-inch pieces
¼ cup pitted green olives, chopped coarse
¼ cup slivered almonds, toasted
3 tablespoons sherry vinegar
3 tablespoons minced fresh parsley
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon pepper
Instructions
- Heat 2 tablespoons oil in 10-inch skillet over medium heat until shimmering. Add fennel and cook until slightly softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and continue to cook until tomatoes break down slightly, about 5 minutes. Transfer fennel mixture to medium bowl; stir in remaining 2 tablespoons oil, olives, almonds, vinegar, parsley, sugar, salt, and pepper. Serve warm or at room temperature.
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