Title: Green tomato and walnut relish
 Categories: Live
      Yield: 4 Servings
 
      2 lb Green tomatoes
    1/2 c  Walnuts, toasted and chopped
      1 ts Minced garlic
    1/2 c  Olive oil
      3 tb White-wine vinegar, or to
           Taste 1/2 cup packed fresh
           Flat-leafed parsley leaves,
           Washed well, spun dry, and
           Chopped
        pn Dried hot red pepper flakes,
           If desired
 
  Using a long handled fork char tomatoes over an open flame, turning
  them, until skins are blackened, 2 to 8 minutes. (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.)
  Transfer tomatoes to a plate and let stand until cool enough to
  handle. Peel and core tomatoes and chop coarse. In a bowl toss
  tomatoes with remaining ingredients and season with salt and pepper.
  Let relish stand, covered, at room temperature 3 hours to develop
  flavors. Relish may be made 2 days ahead and chilled, covered. Serve
  relish at room temperature.
  
  Yield: about 3 cups