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May 8, 2009

PAN ROASTED TOMATO RELISH

PAN ROASTED TOMATO RELISH

3 plum tomatoes
1 red onion, finely diced
2 teaspoons chopped thyme
2 tablespoons Olive oil
1/2 tablespoons vinegar

Place the tomatoes in griddle pan and cook until the skins are charred.
Remove from the heat and dice.
Mix the tomatoes with the onion, thyme, olive oil, and vinegar.
Serve over beef and beans.

Also good as an Italian bread dipping sauce.

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