Makes 2 cups. The first time I experienced tomatoes as a sweet condiment was at Cotton Blues restaurant in Hattiesburg, Mississippi. The restaurant serves an appetizer of fried cheese curds with a tomato jam that is to die for. It made me rethink the ways I use tomatoes. After a trip to the farmers’ market, I set out to create my own chunky tomato condiment. I ended up with what I call a tomato relish, equally delicious when used in appetizers and as a condiment for sandwiches or entrées. And for those of you like my mom, who enjoys ketchup with her beans, it adds a bright note. Try it with my Butter Bean Cassoulet (page 188).
2 pints small grape tomatoes
4 cloves garlic, minced
4 teaspoons finely diced red onion
4 teaspoons red wine vinegar
4 tablespoons pure cane sugar
1 teaspoon extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon cracked black pepper
Pinch of cayenne pepper
Pinch of ground cinnamon
½ teaspoon chopped fresh oregano
½ teaspoon chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Combine the grape tomatoes, garlic, onion, vinegar, sugar, oil, salt, black pepper, cayenne, and cinnamon on a baking sheet. Toss to coat and spread evenly in a single layer.
Bake for 8 minutes, then stir in the oregano and parsley. Bake for 8 to 9 more minutes, until the tomatoes are soft.
Transfer to a serving bowl or glass jar to serve, or store in an airtight container in the refrigerator for up to 1 week.
Makes 2 cups.