BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGTOMATO RELISH
Ingredients:
¾ - 1 cup extra virgin olive oil, Arbequina
3 tablespoons balsamic vinegar
4 cloves garlic, paste
2 shallots, paste
¼ cup parsley minced
3 cups dried heirloom tomatoes*, crumbled, reconstituted in hot water-drained and chopped fine.
Method:
Combine all ingredients and toss to incorporate; refrigerate so tomatoes have a chance to bloom.Note- you will have more than you need for this recipe, however you can use leftover for bruschetta, pastas, vegetables and other items. *Sun-dried tomatoes not packed in oil will also work.
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