Anyone who's spent any time with me and food knows that I've always had a soft spot in my heart for tomatoes. The brightness of their flavor, combined with their versatility make them easily my favorite thing on the planet, after my kids.
In high school, my boyfriend's mom kept a garden filled with tomatoes. One afternoon I left for a road trip to visit my grandparents, and she packed me off with a gallon zip-lock filled with cherry tomatoes picked fresh from her garden. Yes, I finished them all in two hours. No, I didn't feel bad about that.
The windowbox over my kitchen sink has had a couple of really gorgeous tomatoes ripening for a week now, and last night I just couldn't take it anymore. Ready or not, they were going to get in my belly.
We've also got a ton of citrus hanging around - it's citrus season here, and the grocery stores are peddling them off for dimes a piece.
To me, a tomato has always registered as a more savory citrus type flavor. The combination of tomato and citrus seemed a natural one, and plays beautifully together in this killer relish that smothered some chicken breast at our house last night:
Tomato Grapefruit Relish
3 or 4 medium tomatoes, diced
2 large grapefruits, supremed and diced
1 small onion
2 cloves garlic, minced
fresh parsley, finely chopped
Toss all together in a medium bowl. Add a pinch of salt and some freshly ground pepper. Best after hanging out in the fridge for a half an hour or so.
For a less bitter flavor, oranges can be substituted. For a sweeter flavor, use tangerines or clementines.
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