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Roasted Tomato Relish with Thyme

Yield About 1 cup (serving size: about 2 tablespoons)
This makes a fine accompaniment for grilled fish, chicken, or beef, or serve it as a topping for bruschetta.

Ingredients

  • 12 plum tomatoes, halved lengthwise and seeded (about 2 pounds)
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 large shallots, peeled
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Nutrition Information

  • calories 61
  • caloriesfromfat 55 %
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2.7 g
  • polyfat 0.4 g
  • protein 1.4 g
  • carbohydrate 6.9 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 78 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place the tomatoes, cut sides down, on a foil-lined baking sheet. Brush with 1 tablespoon oil; sprinkle with pepper. Bake at 350° for 50 minutes. Wrap shallots in foil; add to baking sheet. Bake an additional 40 minutes or until tomatoes are lightly charred and shallots are soft. Cool 10 minutes.

  3. Chop tomatoes and shallots; place in a medium bowl. Add remaining 1 tablespoon oil, vinegar, and remaining ingredients to bowl; toss well.