Serves:

12

Description:

Serve this easy to make relish hot, warm or cold with antipasto platters of crisp baby Cos lettuce leaves, marinated vegetables, cured meats, specialty cheese and crusty bread.

Ingredients:

• 1 tbsp olive oil
• 1/2 Red Onion, chopped
• 1 capsicum, diced
• 3 tomatoes, peeled (see Tip) and diced
• Pepper to taste

Method:

1. Heat oil in small pan and stir-fry onion and capsicum 2 minutes. Add tomatoes and olives and cook over medium heat until all vegetables are soft and juicy.
2. Serve at once or store in a covered container in the refrigerator for 2 days.

Tip:

• To peel tomatoes, use a sharp knife to cut a small cross in the base of the tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then drain. Remove skins.
• For a variation, add 6 pitted or stuffed olives that have been sliced finely.

Recipe by: Vikki Leng

Website: vikkileng.com.au