This relish is great for freezing. Pack the cooled relish in a small freezer-quality container or bag. To use, thaw overnight in the refrigerator.
2 cups cherry tomatoes, halved
2 cups onions, chopped
2 cups sweet red peppers, chopped
1 cup carrots, sliced
2 tablespoons olive oil
1 tablespoon garlic, minced
½ teaspoon Italian herb seasoning
1 tablespoon balsamic vinegar
¼ teaspoon salt
Prehead oven to 350 degrees Farhenheit. Place the tomatoes, onions, peppers and carrots on a large piece of foil. Sprinkle with the oil, garlic and Italian herb seasoning. Fold the foil over the vegetables to form a packet. Roast for 1 hour, or until very tender.
Let cool, then finely chop. Place in a large bowl. Add the vinegar and salt. Toss to combine.