Tomato relish

Slow roasted grape tomatoes with golden raisins and garlic makes for a great tomato relish to put on top of fresh mozzarella, salads and sandwiches. I ate it on top of sliced mozzarella, dressed with balsamic vinegar and fresh basil. It was so good! Next time, I’ll add the relish to cold pasta with some pesto sauce and fresh spinach for a light pasta salad. Here are the steps for the relish:

• Pre-heat oven at 300F
• Place tomatos (any kind goes) on a baking sheet
• Coat with olive oil, salt, peppers and slices of garlic
• Roast for 40 minutes (until the skin looks wrinkled like in the picture above)
• Add golden or black raisins
• Roasted for 10 more minutes
• Cool off
• Keeps in the refrigerator for one week
• Enjoy it!