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The Honolulu Advertiser
Tomato feta relish, two ways | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, April 4, 2007

FOOD FOR THOUGHT
 Tomato feta relish, two ways

By Wanda A. Adams
Advertiser Columnist

 •  Kokua Market means fresh

Ever spend a long time trying to find somebody and then, just on a whim, check the phone book and find them listed right there?

That's kind of how it's been with Carol Lockwood's request for the recipe for Palomino Euro Bistro's tomato feta relish. After Restaurants Unlimited declined to share the recipe, I went through a whole lot of tomatoes trying to re-create the flavor. Then a reader sent me a recipe that she acquired back in 2001. From a story in The Advertiser! Duh.

Don't know how then-food editor Joan Namkoong got this, but she included it in a story on popular restaurant accompaniments for breads. Just for kicks, I'll also share the recipe I developed, which I rather like, too; it's a bit more sweet-sour and uses a lot less oil.

TOMATO FETA RELISH PALOMINO

  • 3 cups canned pear tomatoes (roughly 3 14-ounce cans)

  • 3/4 cup extra-virgin olive oil

  • 2 tablespoons fresh minced garlic (4-5 cloves)

  • 2 tablespoons fresh julienned basil

  • 1/4 cup seeded, chopped Kalamata olives

  • 2 tablespoons diced Maui onion

  • 1/3 cup feta cheese in large crumbles

  • 1/4 cup red wine vinegar

    Drain tomatoes well, place in medium bowl and crush by hand. Fold in remaining ingredients. Serve with crisp bread. Makes about 16 pupu-size servings.

  • Per serving: 130 calories, 11 g fat, 2 g saturated fat, 5 mg cholesterol, 150 mg sodium, 7 g carbohydrate, 2 g fiber, no sugar, 2 g protein

    TOMATO FETA RELISH ADAMS

  • 2 tablespoons olive oil

  • 1/2 cup very thinly sliced Maui onion (about half a small onion)

  • 2 tablespoons water

  • 1 large clove garlic, minced

  • 1/4 cup red wine vinegar

  • 2 tablespoons brown sugar

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 (14.5-ounce) cans chopped tomatoes

  • 1/4 cup seeded, chopped Kalamata olives

  • 3 tablespoons fresh julienned basil

  • 1/2 cup crumbled feta cheese

    In a saute pan over medium-high heat, heat olive oil, then add shallots and/or onions, water and garlic and cook until liquid has cooked off. Add red wine vinegar, brown sugar, salt and pepper and cook briefly. Cool. Drain tomatoes and place in medium bowl, add onion mixture, olives, basil and cheese. Stir gently to combine. Serve with crisp bread. Makes about 10 pupu-size servings.

  • Per serving: 90 calories, 5 g fat, 1.5 g saturated fat, 5 mg cholesterol, 250 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g sugar, 3 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
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