CHERRY TOMATO–
SHALLOT RELISH
MAKES ABOUT 2 CUPS
2 cups cherry tomatoes, sliced into quarters
1 shallot, finely sliced (about ¼ cup)
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar or balsamic vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine the tomatoes, shallot, parsley, vinegar, and olive
oil in a small bowl. Season to taste with salt and pepper.
Serve spooned over pan-roasted fish.