Newsletter Home | Market Report | Recipes | Contact Us | Subscribe to Newsletter

Recipes Home | Refer this page to a friend

Double Tomato-Olive Relish

Two varieties of tomatoes and olives pair up in this relish to create an accompaniment for any full-flavored fish.

Ingredients:

• 1 1/2 cups diced roma (plum) tomatoes (about 3/4 pound), seeds lightly squeezed out
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. minced sun-dried tomatoes in oil, drained
• 1 Tbsp. chopped Kalamata olives
• 1 Tbsp. chopped pimiento-stuffed green olives
• 1 Tbsp. chopped fresh basil
• 2 tsp. balsamic vinegar
• 1 tsp. minced fresh parsley
• 1/4 tsp. salt
• 1 1/2 tsp. minced or pressed garlic
• Pinch black pepper

Cooking Instructions:

Mix all ingredients together well. Can be made up to 2 days before serving and stored, covered, in the refrigerator.

Servings per recipe: 6 1/4-Cup Servings

Cal. 64 / Total Fat 5g / Sat. Fat .7g / Chol. 0mg / Sdm. 267mg / Carbo. 4g / Prot. .7g / Om-3 0g