Instructions: 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.

This recipe yields about 3 cups.

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