A simple, colorful mixture of tomato, basil, and onion.
Yield: 4-6 servings
Time: 30 minutes
Tools
- knife
- colander
- medium bowl
- food processor
- container with lid
Ingredients
- 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
Directions
Tomatoes: quarter (plum) or halve (cherry), 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.
Notes
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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