Summer Tomato and Olive Relish
Spice up your late-summer dishes with an easy homemade relish. This one packs a colorful variety of produce with vine-ripe tomatoes, sweet onion, and savory Kalamata olives. Kick the mild Mediterranean flavor up a notch with a few dashes of chili sauce. Serve over fresh fish or chicken, or use as a healthy spread on sandwiches.
Makes 6 servings. Yield 2 1/3 cups.
Per Serving: 53 calories, 3 g total fat (0 g saturated fat), 6 g carbohydrate, 1 g protein, 2 g dietary fiber, 359 mg sodium.
1 1/2 lb. firm vine-ripe tomatoes, preferably beefsteak variety
1/2 cup very finely chopped sweet onion
1/2 cup chopped pitted Kalamata olives
1-2 tsp. Sriracha chili sauce or Asian chili garlic sauce
1/2 tsp. salt
Freshly ground pepper
Using serrated swivel-blade vegetable peeler, remove skin from tomatoes. Halve tomatoes crosswise and scoop out seeds. Core stem end and finely chop tomatoes including inner flesh. Place chopped tomatoes in mixing bowl. Add onions, olives, chili sauce, salt and pepper and combine. Cover relish and refrigerate 1 hour. Using slotted spoon, transfer relish to serving dish. Adjust seasoning and serve.
• Vine-ripe tomatoes
• Sweet onion
• Kalamata olives
• Sriracha chili sauce or Asian chili garlic sauce
• Freshly ground pepper