Green Tomato and Walnut Relish

• 2 pounds green tomatoes
• 1/2 cup walnuts, toasted and chopped
• 1 teaspoon minced garlic
• 1/2 cup olive oil
• 3 tablespoons white-wine vinegar, or to taste
• 1/2 cup packed fresh flat-leafed parsley leaves, washed well, spun dry, and chopped
• Pinch dried hot red pepper flakes, if desired

1. Using a long handled fork char tomatoes over an open flame, turning them, until skins are blackened, 2 to 8 minutes.
2. (Alternatively, broil tomatoes on a rack of a broiler pan about 4 inches from heat, turning, until skins are blistered and charred, 15 to 25 minutes.)
3. Transfer tomatoes to a plate and let stand until cool enough to handle.
4. Peel and core tomatoes and chop coarse.
5. In a bowl toss tomatoes with remaining ingredients and season with salt and pepper.
6. Let relish stand, covered, at room temperature 3 hours to develop flavors.
7. Relish may be made 2 days ahead and chilled, covered.
8. Serve relish at room temperature.

green tomatoes, walnuts, garlic, olive oil, whitewine vinegar, parsley, pepper

Taken from www.foodnetwork.com/recipes/green-tomato-and-walnut-relish.html (may not work)