Recipe - Green Tomato And Walnut Relish

2 pound Green tomatoes
One half cup Walnuts, toasted and chopped
1 teaspoon Minced garlic
One half cup Olive oil
3 tablespoon Whitewine vinegar, or to
taste
One half cup Packed fresh flatleafed
parsley leaves, washed
well, spun, dry, and
chopped
1 pn Dried hot red pepper flakes,
if desired

Using a long handled fork char tomatoes over an open flame, turning them,
until skins are blackened, 2 to 8 minutes. (Alternatively, broil tomatoes
on a rack of a broiler pan about 4 inches from heat, turning, until skins
are blistered and charred, 15 to 25 minutes.) Transfer tomatoes to a plate
and let stand until cool enough to handle. Peel and core tomatoes and chop
coarse. In a bowl toss tomatoes with remaining ingredients and season with
salt and pepper. Let relish stand, covered, at room temperature 3 hours to
develop flavors. Relish may be made 2 days ahead and chilled, covered.
Serve relish at room temperature.

Yield: about 3 cups

Recipe by: Cooking Live Show #CL8909 Posted to MCRecipe Digest V1 #652 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997