|A simple, colorful mixture of tomato, basil, and onion.|
Quarter the tomatoes, place in colander over bowl, toss with 1 t salt, and let drain for a few minutes. (Save the tomato liquid for another recipe, such as Marinara sauce or Vegetable stock.)
Transfer to the food processor along with ½ t salt and the remaining ingredients. Pulse a few times, until everything is roughly chopped.
Refrigerate until ready to use.
Tomato basil relish is delicious on potato-olive cakes and veggie burgers.
This recipe is adapted from Horizons: New Vegan Cuisine, by Rich Landau & Kate Jacoby (read my review).
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