Reviews Add Rating & Review
Back to Fennel, Roasted Tomato, and Basil Relish All Reviews for Fennel, Roasted Tomato, and Basil Relish - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Fennel, Roasted Tomato, and Basil Relish Credit: Alan Benson Recipe Summary Servings: 6 Yield: Makes about 3 cups
Ingredients Ingredient Checklist 1 pound ripe plum tomatoes (about 6) 4 garlic cloves 1 fennel bulb (about 1 pound), trimmed and cut into 1/4-inch dice 1/4 cup red-wine vinegar 1 tablespoon capers, rinsed and drained 1/4 teaspoon crushed red-pepper flakes or finely chopped fresh red chile 2 tablespoons extra-virgin olive oil 1 cup loosely packed fresh basil leaves 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped Olive-oil cooking spray
Gallery Fennel, Roasted Tomato, and Basil Relish Credit: Alan Benson
Recipe Summary Servings: 6 Yield: Makes about 3 cups
Gallery
Fennel, Roasted Tomato, and Basil Relish Credit: Alan Benson
Fennel, Roasted Tomato, and Basil Relish
Credit: Alan Benson
Fennel, Roasted Tomato, and Basil Relish
Recipe Summary Servings: 6 Yield: Makes about 3 cups
Recipe Summary
Servings: 6 Yield: Makes about 3 cups
Servings: 6
Yield: Makes about 3 cups
6
Makes about 3 cups
Ingredients
Ingredients
- 1 pound ripe plum tomatoes (about 6) 4 garlic cloves 1 fennel bulb (about 1 pound), trimmed and cut into 1/4-inch dice 1/4 cup red-wine vinegar 1 tablespoon capers, rinsed and drained 1/4 teaspoon crushed red-pepper flakes or finely chopped fresh red chile 2 tablespoons extra-virgin olive oil 1 cup loosely packed fresh basil leaves 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped Olive-oil cooking spray
Directions
Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
In a medium bowl, combine fennel with vinegar, capers, red-pepper flakes, and oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl along with parsley. Stir to combine; serve chilled or at room temperature.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fennel, Roasted Tomato, and Basil Relish
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fennel, Roasted Tomato, and Basil Relish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
