Tomato Basil Relish Recipes

FENNEL, ROASTED TOMATO, AND BASIL RELISH

Steps:

• Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
• In a medium bowl, combine fennel with vinegar, capers, red-pepper flakes, and oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl along with parsley. Stir to combine; serve chilled or at room temperature.

ROASTED TOMATO AND BASIL RELISH

Steps:

• Preheat oven to 350F.
• Combine all ingredients in 1-quart casserole.
• Bake until tomatoes are soft, about 30 minutes.
• Season to taste.
• Cool to room temperature before serving.

ROASTED TOMATO AND BASIL RELISH

Steps:

• Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake until tomatoes are soft, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature.

TOMATO BASIL RELISH

Steps:

• Combine all the ingredients in a small bowl.

PAN- SEARED SALMON WITH FRESH TOMATO-BASIL RELISH

Steps:

• Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.
• Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.
• Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.

BASIL AND TOMATO RELISH FOR STEAK

Steps:

• Microwave the onion slices with two tablespoons of water for about two minutes.
• Saute the minced garlic until tender, about 5 minutes.
• Place vegetables in grilling basket and baste with olive oil.
• Grill mushrooms, onion, and tomatoes until tender, turning once (About 10 minutes for mushrooms, 15 minutes for onion, and 7 minutes for tomatoes).
• Remove the vegetables as they are done.
• Cut cooked onion and tomatoes into 1-inch pieces.
• Stir together in a medium bowl the basil, garlic, the 2 tablespoons olive oil, kosher salt, pepper and all vegetables.
• Spoon warm over steaks.

FRESH TOMATO, RED ONION AND BASIL RELISH

Steps:

• Use fully ripened fresh tomatoes; core and chop coarsely.
• In a saucepan, bring vinegar to a simmer.
• Add onions and garlic; simmer until softened, 3 to 5 minutes; cool.
• In a bowl, gently combine tomatoes with basil, cumin, coriander, mustard, salt, pepper and olive oil; stir in onion mixture.
• Cover and refrigerate until ready to use.
• Serve over grilled fish, asparagus, baked potatoes, black bean cakes, or other fish, poultry and vegetables.

TOMATO-BALSAMIC RELISH

Steps:

• Place all ingredients in a bowl. Set aside at room temperature to let the flavors blend.
• Garnish with fresh basil.