Anytime I want a grilled dish I look to Bobby Flay for inspiration and this did not disappoint. As with most recipes I did modify the oil a bit (ok, quite a bit) but with my recommendations written below, I dont think you will miss the amount of oil that was in his. This is great served atop a grilled chicken breast with a sparkly white wine while looking out off of your deck over the beautiful blue Pacific Ocean...
or if you are like me, just off your back deck. Ocean not required!
Tomato Relish (Modified from Bobby Flay)
- 1 pint cherry tomatoes, halved
- 1 T canola oil
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped cilantro
- 1-2 T olive oil
- 2 cloves garlic, mashed to a paste with some salt
- 2 serrano or jalapeno chiles, finely diced
- 1/2 small red onion, finely diced
Preheat the grill for high direct heat.
Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.