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Tomato basil relish

We were having mozarella garlic chicken sausages at our tailgate, and I have tomatoes coming out my ears thanks to a very productive garden, plus a little basil left that is still struggling to make it in this heat. So rlish it was. Tomato, basil, garlic, onion, oil and vinegar relish.

Tomato basil relish

• 1 cup tomatoes, cored and seeded

• 1/4 cup (?) red onion
• 1/4 cup (?) fresh basil
• 1-2 garlic cloves
• 1 tsp balsamic vinegar
• 1 tsp olive oil

The biggest different between this and bruschetta is the size of the ingredients. I took the centers completely out of my tomatoes and diced them. I put the onion and basil (and I'm not sure about the amounts here because I just eye-balled it) into my food processor with the garlic cloves (I used two small cloves) and process until very fine before adding to the bowl of tomatoes. I stirred to mix well and eyeballed the ratios. The second biggest difference between this and bruschetta is the consistancy, because I think of bruschetta is wet, while I kept the relish moist to dry.

This was great on the chicken sausage dogs, but a little sweet. If you're not fond of slightly sweet relish you can add a little more garlic to make it even spicier, or use a different vinegar (or maybe even no vinegar—fresh ingredients speak for themselves!).


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