Prep 20 mins
Cook 0 mins
Tomato-feta relish from Palomino. Recipe (Bob Chamberlin / Los Angeles Times / September 29, 2011)
- 396.89 g canwhole tomatoes with juice, crushed by hand with juice
- 59.14 ml extra-virgin olive oil
- 2.46 ml minced garlic
- 0.25 ml salt
- 14.79 ml fresh basil, julienned
- 29.58 ml kalamata olives, pitted and coarsely chopped (several olives)
- 14.79 ml red onion, finely diced
- 29.58 ml feta cheese, crumbled
- 29.58 ml red wine vinegar
- ciabatta, sliced, for serving
- 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.
- 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.
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.