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Heirloom Tomato Basil Relish
From Warren Schwartz at Saddle Peak
Lodge in Calabasas, California, this
pleasantly sweet relish can be served
alongside grilled chicken or a meaty
white-fleshed fish like halibut or mahi mahi.
Lodge in Calabasas, California, this
pleasantly sweet relish can be served
alongside grilled chicken or a meaty
white-fleshed fish like halibut or mahi mahi.
What You Need:
1. 2 pounds heirloom tomatoes—
peeled, seeded and cut into small dice
2. 2 tablespoons Champagne vinegar or
white wine vinegar
3. 2 tablespoons sugar
4. Salt and freshly ground pepper
5. 2 tablespoons extra-virgin olive oil
6. 1/4 cup finely shredded basil leaves
1. 2 pounds heirloom tomatoes—
peeled, seeded and cut into small dice
2. 2 tablespoons Champagne vinegar or
white wine vinegar
3. 2 tablespoons sugar
4. Salt and freshly ground pepper
5. 2 tablespoons extra-virgin olive oil
6. 1/4 cup finely shredded basil leaves
How To Do It:
1. Heat a large skillet. Add the tomatoes
and cook over high heat until sizzling, 1
minute. Add the vinegar and sugar and a
pinch each of salt and pepper and bring to a
boil; transfer the tomatoes to a bowl. Boil
the juices over high heat until reduced to 1/4
cup, 5 minutes. Stir the juices, olive oil and
basil into the tomatoes and season with
salt and pepper. Serve the relish warm or at
room temperature. The relish can be
refrigerated for up to 3 days; let return to
room temperature before serving.
1. Heat a large skillet. Add the tomatoes
and cook over high heat until sizzling, 1
minute. Add the vinegar and sugar and a
pinch each of salt and pepper and bring to a
boil; transfer the tomatoes to a bowl. Boil
the juices over high heat until reduced to 1/4
cup, 5 minutes. Stir the juices, olive oil and
basil into the tomatoes and season with
salt and pepper. Serve the relish warm or at
room temperature. The relish can be
refrigerated for up to 3 days; let return to
room temperature before serving.
ORDER