Tomato–lemon relish

Makes 3 generous cups

2 tablespoons each: extra-virgin olive oil, bottled sun-dried tomato spread

1 tablespoon fresh lemon juice

1/2 teaspoon grated fresh lemon zest

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes, optional

12 ounces grape, cherry or other small tomatoes, preferably a variety of colors, quartered, about 3 cups total

1/2 to 2/3 cup finely diced crunchy vegetable, such as cucumber, jicama or celery

2 to 3 tablespoons chopped fresh chives


Mix oil, tomato spread, lemon juice, lemon zest, salt and pepper flakes in a bowl until smooth. Stir in tomatoes, crunchy vegetable of your choice and the chives. Let stand at room temperature, about 30 minutes. Serve at room temperature.

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