Ingredients
Makes about 2 cups
Preheat oven to 450°F. Toss tomatoes, oil, garlic, and cumin seeds in 13x9x2-inch glass baking dish. Roast until tomatoes are slightly wrinkled and softened, about 13 minutes. Cool slightly. Mix in orange juice and orange peel. Season to taste with salt and pepper. Transfer relish to small bowl. do ahead Can be made 1 day ahead; chill. Bring to room temperature before serving. Stir in basil and serve.
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Reviews (7)
Back to TopA good and easy sauce that was a nice addition to the Platter of Roasted Shellfish. Will use again for other shellfish and pasta dishes. Christmas 2008
einerson
Hilliard Ohio
12/28/2008
Have made this several times with ourstanding results. Wonderful with roasted fish / seafood. Having tonight w/grilled lamb. Flavors meld together quite nicely.
kgwebster
Roswell, GA
8/16/2008
We made this to go with the platter of shellfish. After making per directions, I reduced the liquid because it seemed way too juicey - maybe the tomatoes bursting caused it. Also added extra toasted cumin seeds - we liked the end result. It is a colorful dish which added to entire main course presentaion.
foodlovernwaybaja
6/8/2008
Despite the poor reviews I decided to make this since I had all of the ingredients on hand and I am glad I did. I served it with the roasted shellfish for a birthday dinner and it was great.
carmellanicole
5/6/2008
I made this recipe for a summer BBQ. The guests loved it. The cumin added a nice balance to the other foods we were serving.
Anonymous
Rhode Island
9/3/2006
I disagree w/ previous review. I made this as a sauce for roasted shellfish and everyone liked it. Follow directions exactly except couldn't find yellow grape tomatoes.
Anonymous
Waterbury, CT, USA
8/20/2006
Made this for a big buffet and all agreed it was nothing special.
Anonymous
Franklin, MI
7/10/2006
