Green Tomato and Walnut Relish

1. 1

   Using a long handled fork char tomatoes over an open flame, turning them, until skins are blackened, 2 to 8 minutes.

2. 2

   (Alternatively, broil tomatoes on a rack of a broiler pan about 4 inches from heat, turning, until skins are blistered and charred, 15 to 25 minutes.)

3. 3

   Transfer tomatoes to a plate and let stand until cool enough to handle.

4. 4

   Peel and core tomatoes and chop coarse.

5. 5

   In a bowl toss tomatoes with remaining ingredients and season with salt and pepper.

6. 6

   Let relish stand, covered, at room temperature 3 hours to develop flavors.

7. 7

   Relish may be made 2 days ahead and chilled, covered.

8. 8

   Serve relish at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.