Fennel, Roasted Tomato, and Basil Relish

• Olive oil cooking spray
• 1 pound ripe plum tomatoes (about 6)
• 4 garlic cloves
• 1 fennel bulb (about 1 pound), trimmed and cut into 1/4-inch dice
• 1/4 cup red-wine vinegar
• 1 tablespoon capers, rinsed and drained
• 1/4 teaspoon crushed red pepper flakes or finely chopped fresh red chile
• 2 tablespoons extra-virgin olive oil
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

1. Preheat the oven to 400F.
2. Coat a baking sheet with cooking spray.
3. Slice the tomatoes in half lengthwise; arrange them, cut side down, in a single layer on the prepared baking sheet.
4. Place the garlic cloves on the baking sheet next to the tomatoes.
5. Roast in the oven until the tomatoes are soft and wrinkled and the garlic is aromatic and tender, about 35 minutes.
6. Let cool.
7. In a medium bowl, stir to combine the fennel with the vinegar, capers, red pepper flakes, and oil.
8. Finely chop the garlic, and roughly chop the tomatoes; add to the bowl.
9. Slice the basil into fine strips; add to the bowl along with the parsley.
10. Stir to combine; serve chilled or at room temperature.
11. (Per serving)
12. Calories: 78
13. Fat: 5g
14. Cholesterol: 0mg
15. Carbohydrate: 9g
16. Sodium: 56mg
17. Protein: 2g
18. Fiber: 3g

olive oil cooking spray, tomatoes, garlic, fennel, redwine vinegar, capers, red pepper, extravirgin olive oil, basil, parsley

Taken from www.epicurious.com/recipes/food/views/fennel-roasted-tomato-and-basil-relish-393263 (may not work)