Ripe Raw Tomato Relish Recipes

FRESH TOMATO RELISH

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

RIPE TOMATO RELISH

Steps:

• Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.).
• In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars.
• Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal.
• Relish will last up to 2 years if kept in dry, dark storage.

TOMATO RELISH

Steps:

• Combine tomatoes, red onion, parsley, olive oil, lemon juice, and serrano chiles in medium bowl. Season generously with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

GARDEN TOMATO RELISH

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

RIPE TOMATO RELISH 1

Steps:

• Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal.

SWEET TOMATO RELISH

Steps:

• Combine tomatoes, apples, onions, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook together about 10 minutes, stirring occasionally.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

QUICK TOMATO RELISH

Steps:

• In a mixing bowl, toss together 1kg diced, ripe on-the-vine plum tomatoes, 2 diced red onions, 150ml extra virgin olive oil and 2 tsp flaky sea salt. Tip onto a baking tray and place under a hot grill for 5-10 mins or until charred.
• Tip back into the bowl, stir in 2 grated garlic cloves and 3 tbsp small capers and leave to cool for 10 mins. Stir in 3 tbsp chopped parsley and 1 tbsp balsamic vinegar.