Double Tomato Olive Relish

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Diced roma (plum) tomatoes with the
		Seeds lightly squeezed out
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Minced sun-dried tomatoes in oil - drained
1 tablespoon	15ml	Chopped Kalamata olives
1 tablespoon	15ml	Chopped pimiento-stuffed green olives
1 tablespoon	15ml	Chopped fresh basil
2 teaspoons	10ml	Balsamic vinegar
1 teaspoon	5ml	Minced fresh parsley
1/4 teaspoon	1.3ml	Salt
1 1/2 teaspoons	7.5ml	Minced or pressed garlic
1		Freshly-ground black pepper

Recipe Instructions

Mix all of the ingredients together well. The relish can be made up 2 days before serving and stored, covered, in the refrigerator.

This recipe yields 6 to 8 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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