Vegetarian recipes

Palomino's tomato and feta relish

Name: Palomino's tomato and feta relish
Prep time: 20 min
Total time: 20 min
Ingredients: 1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice; 1/4 cup extra-virgin olive oil; 1/2 tsp minced garlic; Pinch kosher salt; 1 tbsp julienned fresh basil; 2 tbsp pitted and coarsely chopped Kalamata olives (several olives); 1 tbsp finely diced red onion; 2 tbsp crumbled feta cheese; 2 tbsp red wine vinegar; Sliced ciabatta, for serving; Each ¼ cup relish:; 52 calories; 0.04 oz protein; 1/8 oz carbohydrates; 0 fiber; 1/8 oz fat; 0.04 oz saturated fat; 0 oz cholesterol; 0.04 oz sugar; 0 oz sodium

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An adaptation of Palomino Restaurant's tomato and feta relish. Total time: 20 minutes plus chilling time Servings: Makes about 3 cups relish Note: Adapted from Palomino Restaurant in Westwood. The recipe can be made using fresh tomatoes. Substitute a generous pound (about 7) of plum tomatoes, peeled, seeded and crushed with juice.

Ingredients

1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice
1/4 cup extra-virgin olive oil
1/2 tsp minced garlic
Pinch kosher salt
1 tbsp julienned fresh basil
2 tbsp pitted and coarsely chopped Kalamata olives (several olives)
1 tbsp finely diced red onion
2 tbsp crumbled feta cheese
2 tbsp red wine vinegar
Sliced ciabatta, for serving
Each ¼ cup relish:
52 calories
0.04 oz protein
1/8 oz carbohydrates
0 fiber
1/8 oz fat
0.04 oz saturated fat
0 oz cholesterol
0.04 oz sugar
0 oz sodium

Method

In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar.
Cover and refrigerate overnight to give the flavors time to marry.
Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving.

Serve with sliced ciabatta bread.

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