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!
Sun-Dried Tomato Relish Recipe
Yield: about 2 cups
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.