This recipe was developed by the chefs at Ateliers et Saveurs in Montreal for Epicure’s 2011 Wine & Dine Celebration.
5 yellow vine tomatoes, diced
1⁄2 cucumber, diced
1 red onion, diced
1 green pepper, diced
1 red pepper, chopped
2 tbsp white balsamic vinegar
1⁄3 - 1⁄2 cup puréed tomatoes, to taste
1 tsp garlic, freshly chopped
2 tbsp olive oil
- Place first 5 ingredients in a colandar. Salt generously and let drain overnight to release the water.
- Place vegetables into a food processor and pulse to create a fine, chunky mixture.
- Add white balsamic vinegar, tomato puree, garlic, Red Pepper Jelly and olive oil. Mix to combine. Adjust Salt and Pepper to taste and chill in fridge. Serve cold with a dusting of Smoked Spanish Paprika.