Total Time
20mins
Prep 20 mins
Cook 0 mins

Tomato-feta relish from Palomino. Recipe (Bob Chamberlin / Los Angeles Times / September 29, 2011)

Ingredients Nutrition

Directions

  1. In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry. Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread.
  2. Note: Adapted from Palomino Restaurant in Westwood. The recipe can be made using fresh tomatoes. Substitute a generous pound (about 7) of plum tomatoes, peeled, seeded and crushed with juice.
Most Helpful

This was delicious and sort of cheesy! Maybe that's because I like cheese to be a subtle addition. I made this with fresh tomatoes. I wasn't sure how to crush them, so I just chopped them super-small, like I would mince garlic. I was sure to scrape all the juice into the bowl.

threeovens July 26, 2013