- 8-9 Roma tomatoes
- 1/2 roasted red pepper
- 1/2 cup fresh basil, chopped
- 1/3 cup grated Parmesan cheese
- 2 large garlic cloves, crushed
- 2 Tbsp. olive oil
Preheat oven to 350˚F. Cut the tomatoes in half, remove the seeds and coarsely chop them and place them in a medium sized bowl. Next, chop the red pepper and combine it with the tomatoes. You can roast the pepper in your oven or you can put it on the grill to bring in that charcoal flavor. To this, add the fresh chopped basil, grated Parmesan cheese, crushed garlic and olive oil. Now blend all the ingredients together and transfer the mixture to a small baking dish. Bake for about 30 to 35 minutes. This recipe is delicious served on toasted sourdough rounds. And to enhance the flavor, serve it with a little feta cheese and salt and pepper to taste. It’s also a great relish to serve on the top of grilled chicken.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.