2 large ripe tomatoes
4 to 6 large basil leaves, shredded
1/4 teaspoon dried oregano
1 clove garlic, peeled and minced
1-1/2 teaspoons extra-virgin olive oil
Salt and ground black pepper
With a sharp knife, make a small "X" on the top of each tomato.
Blanch tomatoes in enough boiling water to cover, for about 10 seconds; remove tomatoes from water with slotted spoon. When cool enough to handle, peel, core, and halve. Discard tomato skins.
Gently squeeze tomato halves to remove seeds. Discard seeds. Coarsely chop tomatoes.
In a bowl, mix tomatoes with remaining ingredients.
Relish can be used as a side dish or as a topping for bruschetta, pasta, fish, pizza, or whatever you wish.
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