Roasted Tomato Relish

Side dishes are a rare post on this blog.  It is not that I don't cook sides to go with the main course.  It is just that most of the side dishes that I make are not, in my opinion, blog-worthy.  However, given that I have not been cooking as much recently as I have in the past, and in light of the resulting lack of blog posts because of that fact, I have begun to write some posts about some of the better side dishes that I make. 

This recipe, Roasted Tomato Relish, is one of those side dishes that merits a blog post. Roasted tomatoes -- especially small ones -- are, by themselves, a very delicious side.  The addition of some red wine vinegar and sugar provides elements of tartness and sweetness that works well with the acidity in these little fruits. Add some additional flavor elements, such as garlic, shallots and mustard, then that side dish takes on a little more complexity.   

This is not just a tasty side dish, it is also a very easy dish to make.  In other words, this is a side dish that may become a go-to on Chef Bolek's house menu.

ROASTED TOMATO RELISH

Adapted from Recipe in CSA Cookbook, page 38

Makes 2 cups

Ingredients:

3 cups cherry or grape tomatoes

2 shallots sliced

6 garlic cloves, unpeeeled

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup red wine vinegar

2 tablespoons sugar

1 teaspoon brown mustard seeds

1 bay leaf

Directions:

1.  Roast the vegetables.  Preheat the oven to 400 degrees Fahrenheit.  In a large bowl, combine the tomatoes, shallots, garlic oil, salt and pepper.  Spread the vegetables across a large rimmed baking sheet in a single layer and roast for 15 to 20 minutes until the tomatoes burst and begin to caramelize.

2.  Saute the vegetables.  Remove the baking sheet from the oven and peel the garlic.  Combine all of the roasted vegetables with the vinegar, sugar, mustard seeds and bay leaf in a medium saucepan.  Simmer on medium heat and stir occasionally until the volume is reduced to almost half, 30 to 45 minutes.  The relish should be very thick, syrupy and chunky.  Remove from heat and discard the bay leaf.  Serve warm or chiled.

ENJOY!