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Tomato Relish In Plum Tomato Shells Recipe
|Plum tomatoes||8 Ounce, seeded (12 Medium Pieces)|
|Olive oil||2 Tablespoon|
|Minced shallots/Onion||4 Teaspoon|
|Garlic clove||2 Small, minced|
|Raspberry vinegar||2 Teaspoon|
|Finely chopped basil/1 teaspoon dried basil||4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Plum tomatoes||6 Medium|
Serving size: Complete recipe
Calories 437 Calories from Fat 285
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 452.8 mg18.9%
Total Carbohydrates 39 g12.9%
Dietary Fiber 7.4 g29.5%
Sugars 5.2 g
Protein 6 g12.1%
Vitamin A 104.9% Vitamin C 107%
Calcium 3.9% Iron 24.8%
*Based on a 2000 Calorie diet
In a medium skillet over moderate heat, heat olive oil until hot.
Cook shallots and garlic until softened, 3 to 5 minutes.
Add tomatoes and cook, stirring, until they come to a boil and begin to wilt, about 3 to 5 minutes.
Remove from heat and stir in vinegar, basil, sugar, and salt and pepper to taste.
Cool and refrigerate. (Relish may be refrigerated up to 2 days or frozen up to 1 month.) To Prepare Tomato Shells: Cut 6 tomatoes in half through stem end and scoop out pulp, leaving 1/4-inch shells.