Roasted Tomato Tartar sauce

Pantry and Fridge

Ingredients

1 large ripe tomato, halved

1 Tbl olive oil

14/4 tsp kosher salt

1 1/4 cups Mayonnaise

2 Tbl Sweet pickle relish

1 Tbl Yellow mustard

2 Tbl Capers, chopped

2 Tbl Green olives, chopped

1 1 /2 tsp Black pepper

1 tsp Garlic, fresh minced

1 /2 tsp Garlic salt

1 1 /2 tsp Parsley

1 Tbl Lemon juice, freshly squeezed

Instructions

Preheat oven to 350 degrees

Rub the tomato halves with olive oil and sprinkle with the kosher salt. Place tomatoes on a small baking dish. Bake 15 minutes, turn over and bake for 10 minutes more (The tomato should start to turn slightly brown). Remove and cool completely.

Once the tomato has cooled, rough chop it.

Combine remaining ingredients, mix well and refrigerate four to six hours before serving.

Yield: 2 1 /2 cups

Recent Recipes

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Italian Cheesecake

If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.

RobertStJohn.com