This recipe was created by Chef Heather Kurosz for the W. Rogowski Farm’s July Supper Club Dinner, and was subsequently published in the Times Herald Record.
6 Cups medium diced green Tomatoes
1 Cup medium diced cippolini onions
2 cloves minced garlic
1 cup dark or golden raisins
3 Tbs Apple cider vinegar
2 Tbs chopped rosemary
Salt & pepper to taste
2 Tbs extra virgin olive oil
Heat oil in a large sauce pan over medium heat.
Add onions and garlic, cooking slowly until golden brown.
Add tomatoes and lower heat.
Cook for 30-45 minutes stirring occasionally until tomatoes are a chunky sauce consistency.
Add remaining ingredients, cooking 10 minutes more.
Serve warm over grilled fish or with bread instead of a more traditional bruschetta.