Sun Dried Tomato Relish
I wasn’t sure what I should call this…condiment. My first thought was a relish, but then I thought, maybe it’s a chutney. But chutneys typically contain fruit. Yeah sure, tomato is botanically a fruit, but culinarily speaking, it is a vegetable. There’s no argument there. My next thought was is it a pesto? My final decision was to stick with “relish”. Pesto is generally a bit runnier and this “relish” is thicker, like a…relish. This Sun dried tomato relish recipe is definitely a relish recipe.
In the long run, it doesn’t really matter what it’s called. What matters is that it’s easy, quick, stores for a good amount of time, and is great on pretty much everything except for dessert. Let me list the possibilities:
Spoon it over meats. It’s especially great on chicken. Like this chicken roulade I made. The acidic brightness countered well with the rich creamy hollandaise.
Use it for garnish. I liked it on this roasted red pepper tomato soup.
Top your hard-boiled eggs with it. It would be great as a garnish for deviled eggs too!
Use it in place of a pizza sauce. I toasted a pita, spread the relish on, topped it with some feta, then popped it back in the oven for a couple minutes for this quick snack.
Throw it in a salad or whisk in some more oil and a little lemon juice for a vinaigrette.
For entertaining, top crostinis with a smear of soft cheese such as mascarpone, ricotta, or cream cheese and then top with the relish, simply use it for a bruschetta topping, or serve it alongside chips or crackers as a salsa.
I’ve seen a couple other recipes like it, but this one is mine. I use roasted red bell pepper which makes it stand apart from the others. I also use garlic confit which I make ahead of time and keep on hand, but you can sub 1 garlic clove.
Give it a try, make it yours, and let me know what YOU use it for!
[tasty-recipe id=”92879″]
Jillian Fae
Jillian believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year around and the diverse mix of cuisines have always been an inspiration to her. Her love and ability to make people happy by way of delicious food began at an early age and still grows today. She is the proud Chef and Owner of Jillian Fae Chef Services, a personal chef business specializing in private dinner parties, customized menus, and weekly meal preparation.
7 Comments
Nitsa
What amount is “T”….is it a teaspoon or a tablespoon?
Jillian Fae
T is tablespoon. t for teaspoon.
Jake Larsen
Where do I find the recipe? This looks delicious! However, there’s no recipe showing up in this article. I even switched to the desktop version of the website, still nothing….
Jillian Fae
Hi Jake, sorry, this isnt an active blog currently so there was a formatting issue of sorts. I’ve pasted the recipe below:
Sun-Dried Tomato Relish
2 Roasted Red Bell Peppers (Roast by placing over an open flame on your range or under a broiler turning until charred and blistered on every side. Let cool before peeling and removing the seeds and veins)
About 1 C Sun-dried tomatoes packed in oil, (a 7-9oz jar will yield about 1 cup. I like Paesana or Trader Joe’s)
1 Shallot, peeled and roughly chopped
1 T garlic confit (1 garlic clove if you want to skip making the confit)
1 T capers, drained and rinsed
2 t dried oregano
3 T red wine vinegar
1 t salt
Lemon, if desired
Place all the ingredients in a food processor including the oil from the tomatoes. You can use a blender here too but may have to scrape down the sides more often. If you have neither, finely chop the peppers, tomatoes, shallot, garlic, and capers and then mix in the oregano, red wine vinegar, and salt.
Pulse in processor scraping down the sides as necessary until a relish consistency is reached. Season with more salt to taste. Adjust with more vinegar or add some lemon zest and juice if desired.
Store in an airtight container in the fridge. Will store for up to two weeks.
Diana
I made this recipe in the past and LOVED it. I came back to try and make it again and I can’t seem to find the recipe on the page anymore. Any chance I can get the recipe?
Jillian Fae
Hi Diana, I’m sorry. This blog isnt active anymore so there must have been an issue with the formatting. Here is a pasted version. Hope it works!
Sun-Dried Tomato Relish
2 Roasted Red Bell Peppers (Roast by placing over an open flame on your range or under a broiler turning until charred and blistered on every side. Let cool before peeling and removing the seeds and veins)
About 1 C Sun-dried tomatoes packed in oil, (a 7-9oz jar will yield about 1 cup. I like Paesana or Trader Joe’s)
1 Shallot, peeled and roughly chopped
1 T garlic confit (1 garlic clove if you want to skip making the confit)
1 T capers, drained and rinsed
2 t dried oregano
3 T red wine vinegar
1 t salt
Lemon, if desired
Place all the ingredients in a food processor including the oil from the tomatoes. You can use a blender here too but may have to scrape down the sides more often. If you have neither, finely chop the peppers, tomatoes, shallot, garlic, and capers and then mix in the oregano, red wine vinegar, and salt.
Pulse in processor scraping down the sides as necessary until a relish consistency is reached. Season with more salt to taste. Adjust with more vinegar or add some lemon zest and juice if desired.
Store in an airtight container in the fridge. Will store for up to two weeks.
Diana
Thank you so much!