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Homemade sun-dried tomatoes are better as they are more tender and
more flavorsome for this diabetes recipe. This relish can be
served on small pieces of French bread or whole meal toasts.
Sun-dried Tomatoes and
Pepper Relish
(Serves 4)
Ingredients
- 3 yellow peppers, cut into
bite-sized pieces
- 4-5 tbsp extra-virgin olive oil
- 4-5 cloves garlic, chopped
- 400 g ripe tomatoes, diced (or
400g can chopped tomatoes)
- freshly ground black pepper
- 8-10 marinated sun-dried
tomatoes, cut into quarters
- 1 tbsp balsamic vinegar or to
taste
- 2-3 tsp capers, rinsed and
drained
- fresh chopped parsley, to
garnish
Preparation
- Brown the peppers in the olive oil for about 7 minutes, long
enough to lightly brown them without them turning too soft.
- Add half the garlic, the diced tomatoes and pepper, and cook
over high heat until the tomatoes reduce to a thick paste.
- Stir in the sun-dried tomatoes, balsamic vinegar, capers,
and remaining garlic, and cool to room temperature to serve.
Garnish with fresh parsley if liked. Serve this relish on
small pieces of French bread or whole meal toasts, if you like.
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