This relish is good with a bit of minced jalapeño or habanero chile if you like hot food. If you have them on hand, don’t hesitate to add up to a quarter cup of fresh herbs, like basil, oregano, or marjoram.

　　

Ingredients

makes 4 servings

　　3 large, meaty tomatoes, cored and cut into thick slices

　　1/4 cup extra virgin olive oil

　　2 tablespoons sherry vinegar or balsamic vinegar

　　Salt and freshly ground black pepper

　　

Step 1

Heat a large skillet, preferably cast iron or nonstick, over medium-high heat for about 5 minutes. Add the tomatoes, raise the heat to high, and cook until lightly charred on one side, 3 to 5 minutes. Turn and cook the other side very lightly, about 1 minute. If necessary, work in batches to avoid crowding the tomatoes.

　　

Step 2

Combine the olive oil and vinegar in a large, shallow dish and, as the tomatoes are done, turn them in the mixture. Season and serve as a side dish or as a sauce for grilled or roasted fish or chicken. (This can be refrigerated for up to a day or two; bring to room temperature before serving.)

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.