Orange Scented Sun Dried Tomato Relish Recipes

SUN-DRIED-TOMATO RELISH WITH CAYENNE TOASTS

Steps:

• Make the relish: Heat oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute. Transfer to a bowl, and stir in sun-dried tomatoes, walnuts, basil, and vinegar. Season with salt and pepper.
• Make the toasts: Heat grill or broiler to medium-high. Brush bread with oil, and sprinkle with cayenne. Grill until golden brown and crisp, 1 to 2 minutes per side. Serve toasts with relish and goat cheese.

ORANGE SCENTED SUN-DRIED TOMATO RELISH

Steps:

• drain the sun dried tomatoes, pat dry and thin slice.
• remove all the pith from the segments.
• If using kumquats omit zest. Think slice kumquats then simmer with next step.
• Simmer the first three ingredients over high heat to reduce to 1/4 cup syrup. Remove and cool.
• Saute the onion and pepper in the oil until tender crisp. Cool slightly.
• Toss all in bowl and let stand 2 hours.
• Will keep covered in refrigerator for 3 days.