Green Tomato and Walnut Relish

Yield:
about 3 cups
Level:
Easy
Ingredients
  • 2 pounds green tomatoes
  • 1/2 cup walnuts, toasted and chopped
  • 1 teaspoon minced garlic
  • 1/2 cup olive oil
  • 3 tablespoons white-wine vinegar, or to taste
  • 1/2 cup packed fresh flat-leafed parsley leaves, washed well, spun dry, and chopped
  • Pinch dried hot red pepper flakes, if desired
Directions
  • Using a long handled fork char tomatoes over an open flame, turning them, until skins are blackened, 2 to 8 minutes. (Alternatively, broil tomatoes on a rack of a broiler pan about 4 inches from heat, turning, until skins are blistered and charred, 15 to 25 minutes.) Transfer tomatoes to a plate and let stand until cool enough to handle. Peel and core tomatoes and chop coarse. In a bowl toss tomatoes with remaining ingredients and season with salt and pepper. Let relish stand, covered, at room temperature 3 hours to develop flavors. Relish may be made 2 days ahead and chilled, covered. Serve relish at room temperature.


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