Ingredients
Units
Scale
- 2 - 10 oz. containers of cherry tomatoes
- 1 large sweet onion - sliced and grilled
- 1 head of garlic - grilled
- 1 small jalapeno - grilled
- 4 - 5 scallions - chopped and grilled
- 1/4 cup of fresh parsley - chopped fine
- 4 - 5 marinated artichoke hearts - grilled
- 1 tbs. capers - drained
- 1 tbs. balsamic vinegar
- 2 tbs. honey
- 1 tsp. salt
- 1 tsp. sugar
Serving suggestions:
- Flat breads
- Grated Parmesan cheese
- Fresh cucumber - sliced very thin
- Sliced avocado
- Anchovies
- Canned fish
Instructions
- Heat a large cast iron frying pan.
- Place the cherry tomatoes in the pan and sprinkle with sugar and salt.
- Place the chopped scallions in the dry pan and leave for a minute or two, remove from the pan and place in the bowl with the tomatoes.
- Let a nice char appear on the skin of the tomatoes and then remove and place in a bowl.
- Place the sliced onion in the pan and sprinkle with salt and sugar and let the onion turn a nice golden color. When this is nice golden color is achieved place in the bowl with the tomatoes.
- Place the artichoke hearts in the pan and let a slight golden color appear on the artichoke hearts. Chop the artichoke hearts and add to the bowl with the tomatoes.
- Place the garlic and jalapeno in a small cast iron frying pan, with the skin on the garlic, and let a nice char appear on the skin. Let the jalapeno get a nice char on its skin as well. Let the garlic cool in the skin. When the garlic is cooled pop the garlic from its skin and chop. Chop the jalapeno, leaving the seeds or not. Add the chopped garlic and jalapeno to the bowl with the tomatoes and onion and toss.
- Add the finely chopped parsley to the bowl along with the drained capers.
- Combine the balsamic vinegar and honey and stir and add to the tomato mixture and toss.
- Taste for seasonings. Add more salt or sugar if needed, the sugar take a bit of the acidic taste of the tomatoes away.
- Always add a little at a time, so that you don’t overdo it.
- Place in the refrigerator until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
