Hot Spicy Tomato Relish

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This cooked relish, which can be prepared several hours ahead, is good served warm or at room temperature. I like to mound it on grilled beef steaks, especially tenderloins. The flavors are also a good match for grilled lamb chops or grilled butterflied leg of lamb.

Ingredients

• ¾  pound ripe (but not soft) plum (Roma) tomatoes
• 1   tablespoon olive oil
• ¾  cup (about 1 large) cleaned, chopped leek, white parts only
• ½  teaspoon dried rosemary, crushed, plus more if needed
• Salt
• ¼  teaspoon dried thyme
• ¼  teaspoon red pepper flakes
• 1   teaspoon grated orange zest
• 1   teaspoon balsamic vinegar

Directions

1. Halve tomatoes lengthwise and scoop out seeds and membranes.
2. Cut halves into ½-inch dice.
3. Drain tomatoes in a colander while you make the relish.
4. Heat oil in a medium, heavy skillet over medium heat.
5. When hot, add leeks and cook, stirring, until softened, about 3 minutes.
6. Add ½ teaspoon rosemary, scant ½ teaspoon salt, thyme, and red pepper flakes and cook and stir 30 seconds more.
7. Remove from heat and stir in tomatoes, orange zest, and balsamic vinegar.
8. Taste and add more crushed rosemary and salt, if needed. (The relish can be prepared 2 hours ahead. Leave at room temperature.)
9. Serve relish warm or at room temperature.

YIELD: MAKES ABOUT 1 CUP