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RECIPES & MORE

EACH MONTH CHEF JOE WILL ADD A NEW RECIPE, FEEL FREE TO ADD IT TO YOUR WEEKLY ROTATION

HOPEFULLY YOU WILL COOK THESE RECIPES AN ENJOY WITH YOUR LOVED ONES

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Charred Tomato Relish

As the weather warms up and you start to see tomatoes popping up in local supermarkets and farmers markets. I would not be rushing to start making any caprese salads yet. So to satisfy the urge to eat tomatoes here is a tasty treat to scratch that itch. 

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CHARRED TOMATO VINAIGRETTE

Serves 4 to 6

5 plum tomatoes

2 cloves of garlic 

zest of 2lemons,

5-6 dashes of your favorite hot sauce

2 teaspoons honey

1 Tablespoon lemon juice

1 Tablespoon balsamic vinegar

1 cup extra virgin olive oil

4 Tablespoon chopped basil—added fresh

  • Cut the plum tomatoes in half and char on a cast iron pan until black

  • Peel. **be careful they are going to be hot when they come out of a pan**then pull out the seeds with your fingers over a bowl ( to save any juice) then crush by hand or chop

  • Using a microplane zest just the yellow of 2 lemons into the bowl with the chopped tomatoes

  • Add the remaining ingredients and add basil to taste when you are ready to enjoy

Without the basil this can made in advance and left in the fridge for up to 1 week

                       Chef's Tip: If you leave out the olive oil it makes a nice spread for a sandwich

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