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Tomato and Feta Relish

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“Tomato-feta relish from Palomino. Recipe (Bob Chamberlin / Los Angeles Times / September 29, 2011)”
READY IN:
20mins
YIELD:
3 cups (approximately)
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry. Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread.
  2. Note: Adapted from Palomino Restaurant in Westwood. The recipe can be made using fresh tomatoes. Substitute a generous pound (about 7) of plum tomatoes, peeled, seeded and crushed with juice.

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