Tomato Relish

12 oz (3/4 lb or 340 g) cherry tomatoes, halved 6 tbsp (90 mL) extra-virgin olive oil 1/3 cup (80 mL) finely chopped red onion or shallot 2 tbsp (30 mL) chopped, fresh flatleaf parsley 2 tbsp (30 mL) freshly squeezed lemon juice or red-wine vinegar 1/2 tsp (2.5 mL) minced garlic Kosher salt In a medium bowl, combine the tomatoes, oil, onion, parsley, lemon juice and garlic. Stir until the tomatoes are evenly coated. Add salt to taste. Transfer to a serving bowl and set aside until ready to serve. The tomato relish can be made a day or two in advance, although it’s fairly simple to make at the last minute. If you do make it in advance, cover and refrigerate it. Remove from the fridge an hour before serving.

2. Peel and core the apples and grate them on the large holes of a box grater or with the shredding disc of a food processor. Add the shredded apples to the bowl with the dry ingredients. Sprinkle with lemon juice, add the beaten eggs and stir.

3. The oil is ready for frying when it feels very hot when you place your hand 2 inches (5 cm) above the pan. Scoop a heaping tablespoon of the apple mixture and gently drop it into the pan, using the back of the tablespoon to flatten it. Fry the latkes for about 2 minutes per side, until golden. Drain them on the paper bag and let them cool for about 15 minutes.

4. If the batter gets very watery halfway through frying, stir in the reserved tablespoon of flour. Using a sieve, dust the latkes with icing sugar.

5. Although these latkes are best eaten fresh, they can be reheated in the oven. Store in the refrigerator for up to 3 days or freeze for up to 3 months.