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Tomato Relish from Williamsburg Lodge
(recipe, Williamsburg Farmers Market)
Chef Rhys Lewis of Williamsburg Lodge recommends paring this relish with the Cormeal Crusted Flounder with Oysters.
- 1 Beefsteak Tomato, blanched and peeled, diced fine
- 1 Tbsp. Extra Virgin olive oil
- ½ tspn ground Coriander
- Kosher salt and pepper to taste
- Combine the Tomatoes, Olive oil and Coriander and season with salt and pepper. Reserve chilled.