Cherry Tomato Fennel Relish

Sastojci

Cherry Tomato-Fennel Relish

2 medium fennel bulbs, small dice

3 baskets cherry tomatoes (2#)

shot white wine

¼ cup olive oil

1 tsp. garlic

3 Tbsp. red wine vinegar

1 cup chopped parsley

2 Tbsp. capers, rough chop

1 cup chiff. basil

pinch chili flakes

salt & black pepper

1. On a ½ sheet pan, roast fennel (425 degrees) for 12 minutes. Fennel should be soft, but not too brown.

2. On a separate ½ sheet pan, roast tomatoes (425 degrees) for 15 minutes. Tomatoes should be brown and blistered and pan juices should be brown but not burning.

3. Remove any loose skins.

4. Using a bench scraper and a heat source, start to deglaze tomato pan with a shot of white wine.

5. Add olive oil, garlic, red wine vinegar to pan. Cook briefly.

6. Combine pan liquid with fennel, roasted tomatoes, capers, basil, and parsley.