In Recipes

A fresh cherry tomato relish with garlic and reduced vinaigrette.


1/2 cup cherry tomatoes, quartered
1 splash olive oil
1 splash red wine vinegar
1 clove garlic, crushed
Salt and ground black pepper to taste


 15 m Cook
 5 m Ready In
 50 m

Stir tomatoes, olive oil, red wine vinegar, garlic, salt, and pepper together in a bowl. Cover the bowl with plastic wrap and refrigerate until flavours blend and juice is released from the tomatoes, about 30 minutes.

Strain juices into a small skillet and transfer tomatoes back to the bowl. Cook juices over medium heat until liquid reduces and the sauce has a syrup-like consistency, 2 to 3 minutes. Pour sauce back over tomatoes into bowl and stir.

Per Serving: 68 calories; 5.3 g fat; 5.4 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 407 mg sodium.

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