Tomato Bacon Relish Recipes

BAKED CHICKEN WITH BACON-TOMATO RELISH

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.

FRIED GREEN TOMATOES WITH BACON RéMOULADE

Steps:

• Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.
• In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.
• Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.
• Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.
• Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.

TOMATO BACON SQUARES

Steps:

• Preheat oven 375 degrees F (190 degrees C).
• Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
• Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
• Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
• Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.

BACON-ONION RELISH

Steps:

• Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.

TOMATO AND BACON JAM

Steps:

• Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
• Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

BACON AND EGG ROLLS WITH SPICY TOMATO RELISH

Steps:

• Preheat an oven to 400 degrees F.
• Line a large baking tray with parchment paper. Arrange the bacon on the tray, and bake for 10 minutes or until crisp. Drain the bacon on paper towels.
• Meanwhile, whisk together the eggs, cream and salt. Melt the butter in a nonstick frying pan over high heat, taking care not to let it burn. Pour the egg mixture into the pan, and cook for 20 seconds, or until the eggs just set around the edge. With a wooden spoon, gently bring the egg from the outside of the pan and fold it over itself to the center. Leave the eggs to cook for another 20 seconds, and then fold them again in the same way. When the eggs are just set, remembering that they will continue cooking as they rest, remove the heat.
• Insert a couple bacon pieces into each bread roll and top them with some egg, arugula, and a spoonful of the tomato relish.
• Heat the olive oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for another 2 to 3 minutes. Add the capsicums and sweat, stirring occasionally, for 10 minutes or until soft. Add the spices, chile and tomato paste and cook, stirring, for 5 minutes. Add in the sugar, bay leaf and tomatoes. Bring the pan to a low simmer and cook for 40 minutes. Season with salt and pepper, to taste, before serving.
• Photo credit: Petrina Tinslay Photography

TOMATO & BACON DRESSING (OR DIP, OR SAUCE!)

Steps:

• Fry the bacon until very crisp.
• Reserve and measure the drippings - you will need 2 or 3 ounces of melted fat.
• Set the bacon aside and crumble 3 rashers when it is cool.
• In a medium saucepan over medium heat, sauté the onions, stirring often, until they are all quite brown or are turning black.
• In the meantime, pour the water, honey and vinegar into a bowl.
• Mix thoroughly with a whisk.
• Add cornstarch and whisk thoroughly again.
• Add tomato paste and whisk thoroughly again.
• Add the mustard to the onions and gently but thoroughly mix together.
• Now pour the water, vinegar, honey, cornstarch and tomato paste melange into the saucepan with the mustard and onions.
• Add the crumbled bacon and optional hot sauce.
• Stir constantly over medium-high heat until thickening and boiling.
• Refrigerate in a tightly sealed container.

HOT DOGS WITH HOMEMADE TOMATO RELISH

Steps:

• For the tomato relish, fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch square. In a medium bowl combine 2 cups of the tomatoes, the onion, garlic, oregano, mustard, water, salt, brown sugar and pepper. Place mixture in center of the foil. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining edges to enclose the mixture, leaving space for steam to build.
• For a charcoal grill, place the foil packet on a grill rack directly over medium coals. Grill for 10 minutes; turn packet. Grill about 10 minutes more or until onion is tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.).
• Meanwhile, place hot dogs on grill rack around foil packet; grill for 5 to 7 minutes or until heated through, turning occasionally.
• Carefully open rellish packet and stir remaining 1 cut tomato halves and the grapes into hot relish mixture. Place hot dogs in toasted buns; serve tomato relish with the hot dogs.

MEATLOAF WITH CHEDDAR, BACON, AND TOMATO RELISH

Steps:

• Preheat the oven to 350°F.
• In a skillet over medium heat, sauté the onion in the oil until golden. Add the garlic and sauté for 1 to 2 minutes (be careful not to burn the garlic). Remove from the heat and set aside to cool.
• In a bowl, combine the beef, eggs, onion bread crumbs, oregano, mustard, salt, and pepper. Form a loaf (approximately 7 x 5 x 3 inches in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake for about 1 hour, until it reaches an internal temperature of 145°F. Remove and allow to rest slightly, then cut into 1/2-inch slices.
• In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.
• Slice the ciabatta rolls in half. Top each bottom half with a slice of warm meatloaf and the cheese. Place the relish on the top halves and top with the bacon. Place all the roll pieces in the 350°F oven and remove once the cheese has melted and the relish is heated through. Close the sandwiches, cut into halves, and serve.

TOMATO-BACON RELISH RECIPE

Steps:

• Heat a skillet on medium heat. Dice bacon and cook until crisp. Remove bacon to a paper towel. Add the onions and cook until slightly brown, then the garlic. Do not burn. Add the sugar and curry and cook about 3 minutes. Pour in 2 tbs. balsamic vinegar and deglaze pan. Add the tomatoes, orehano, basil, salt and pepper and stir well. Simmer for 15-20 minutes until liquid cooks down. Remove from heat and add the cooked bacon and mustard. All the relish to cool. Store in the refrigerator.