Tomato Basil Relish

• knife
• colander
• bowl
• food processor
• container with lid

• 6 plum tomatoes  or  about 2 dozen cherry tomatoes
• 1½ t salt, divided
• 1 cup basil leaves, loosely packed
• ¼ c red onion, chopped
• 1 clove garlic, minced
• 1 t pepper
• 1 t olive oil

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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