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Roasted Tomato Relish with Thyme

Roasted Tomato Relish with Thyme

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

Cooking Light JUNE 2007

  • Yield: About 1 cup (serving size: about 2 tablespoons)


  • 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


Preheat oven to 350°.

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.

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

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

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Roasted Tomato Relish with Thyme recipe