Roasted Tomato Relish with Thyme

This makes a fine accompaniment for grilled fish, chicken, or beef, or serve it as a topping for bruschetta.

Yield: About 1 cup (serving size: about 2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 55%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.4g
  • Carbohydrate: 6.9g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 78mg
  • Calcium: 11mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Tomato Relish with Thyme Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy