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Palomino's tomato and feta relish

Time 20 minutes
Yields Makes about 3 cups relish
Palomino’s tomato and feta relish
(Bob Chamberlin / Los Angeles Times)
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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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