2 cups


          This simple, uncooked relish is best when tomatoes are at their peak. If available, Roma tomatoes are good because of their thick flesh and rich flavor. Use it to accompany almost any grilled or roasted poultry, fish or beef.


1 tablespoon vegetable or olive oil

1 clove garlic, minced

1 shallot, minced (optional)

1 cup diced onion

1 1/2 tablespoons minced fresh cilantro

6 firm, ripe tomatoes, peeled, seeded and cut in 1/4-inch dice


White pepper


          Heat the oil in a small skillet over medium heat. Add the garlic, shallot, if using, and onion and toss. Stir in the cilantro and remove from heat. Let cool.


Put the tomatoes in a mixing bowl. Add the onion mixture and toss gently to mix. Season to taste with salt and pepper. Serve warm or at room temperature.



          Add 2 avocados, diced, to the tomato-onion-cilantro mixture.