SPICED TOMATOES AND OLIVES

2 cups red and yellow teardrop or grape-size tomatoes

1 cup kalamata or mixed olives

1 lemon

2 tablespoons olive oil

2 cloves garlic, thinly sliced

1/2 teaspoon hot red chili flakes

1 sprig rosemary or 2 sprigs thyme, snipped into pieces about 1 inch long

1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

Remove and discard tomato stems. Wash tomatoes and pat dry. Place in a medium-size bowl. Add olives. Using a citrus zester or vegetable peeler, remove lemon peel in long thin strips. If using a vegetable peeler, thinly slice peel. Add peel to tomatoes.

Place oil in a small measuring cup or bowl. Stir in garlic, chili flakes, rosemary and oregano. Pour over tomato mixture and toss to combine. Mixture is best marinated at room temperature, stirring occasionally, at least 3 to 4 hours before serving. Or cover and refrigerate overnight, stirring occasionally. It will keep several days in the refrigerator.

Makes 3 cups

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