* Exported from MasterCook *
Tomato Relish With Garlic, Thyme, and Purslane
Recipe By :Aglaia Kremezi
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fresh green chilies -- to 3, minced, or good pinches Aleppo pepper, to taste
4 garlic cloves -- minced
1/2 cup fresh thyme leaves
1 tablespoon fresh lemon juice -- to 2 T.
1/2 cup fruity extra virgin olive oil
salt -- to taste
5 cups small heirloom tomatoes -- halved
2 teaspoons fine lemon zest
1 1/2 cup purslane sprigs -- or 1 cup grated cucumber
To serve: -- a few grinds black pepper (optional)
Mix together the chilies, garlic, thyme, one tablespoon lemon juice, and
olive oil in a bowl. Add salt to taste and mix thoroughly. Let stand at
room temperature for 30 minutes and up to two hours.
Halve each tomato vertically, cut off and discard the stem, and carefully
grate in a large-holed grater, cut-side facing the holes. Discard the skin
that will remain in your hand.
When you are ready to serve, add the tomatoes, lemon zest, and purslane or
cucumber. Toss and taste, to correct the seasoning, maybe adding more
lemon and some black pepper.
Serves 4 to 6
Instead of blanching, peeling, and chopping the tomatoes, as classic
French cooking suggests, cooks in Greece grate the tomatoes in an onion
grater to get the tomato pulp. The seeds are not discarded, because they
are particularly flavorful. I serve this with grilled fish, poultry,
burgers or any meat. It can also be a fresh and fragrant topping for
toasted whole-wheat bread or pita, especially if you spike it with some
crumbled feta or ricotta.
Cuisine:
"Greek"
Source:
"The Atlantic, July 27, 2010"
S(Formatted by Chupa Babi):
"March 2012"
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Per Serving (excluding unknown items): 247 Calories; 22g Fat (78.0%
calories from fat); 2g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0
Fruit; 4 1/2 Fat.
Nutr. Assoc. : 920103 0 0 0 20047 0 4779 802 3390 0
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