Zucchini And Tomato Caviar - cooking recipe

Ingredients

2 lbs tomatoes
3 tablespoons olive oil
2 cups shredded zucchini
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1/4 cup minced fresh parsley
2 cloves garlic, minced
1 tablespoon minced fresh basil
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoons Worcestershire sauce
1 teaspoon grated lemon, rind of
2 tablespoons fresh lemon juice
pita bread, cut into wedges,toasted

Preparation

Bring a large pot of water to boil.
Add tomatoes and blanch 20 seconds.
Drain.
Peel, seed and chop tomatoes.
Heat oil in a heavy large skillet over medium-high heat.
Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and saute 3 minutes.
Stir in tomatoes, Worcestershire and lemon peel.
Season to taste with salt and pepper.
Refrigerate until well chilled, at least 3 hours and up to 8 hours.
Drain off excess liquid.
Add lemon juice and toss gently.
Transfer to bowl.
Serve with toasted pita bread.