Fennel Roasted Tomato and Basil Relish
Ingredients
- 1 pound ripe plum tomatoes (about 6)
- 4 garlic cloves
- 1 fennel bulb (about 1 pound), trimmed and cut into 1/4-inch dice
- 1/4 cup red-wine vinegar
- 1 tablespoon capers, rinsed and drained
- 1/4 teaspoon crushed red-pepper flakes or finely chopped fresh red chile
- 2 tablespoons extra-virgin olive oil
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
- Olive-oil cooking spray
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