Tomato Balsamic Relish Recipes

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JAN'S COWBOY STEAK WITH TOMATO RELISH



Jan's Cowboy Steak with Tomato Relish image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 2 generous servings

Number Of Ingredients 14

2 tablespoons coarse sea salt
1 teaspoon coarsely ground coriander seed
1 teaspoon coarsely ground coffee beans
1 teaspoon coarsely ground black peppercorns
1 bone-in rib-eye steak (approximately 36 ounces), frenched
2 tablespoons olive oil, divided
2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
1 jalapeno, seeded and finely diced
2 medium shallots, finely diced
2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper

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Steps:

  • For the spice mix: Mix the ingredients for the spice mix together.
  • For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.
  • For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
  • Preheat oven to 450 degrees F.
  • In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.
  • Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.
  • This dish is great with medium to heavy red wine or with a medium to intense beer.

ROASTED TOMATO BALSAMIC VINAIGRETTE



Roasted Tomato Balsamic Vinaigrette image

I once worked with a chef who made an amazingly delicious roasted tomato vinaigrette. He would roast a whole pan of Roma tomatoes until the sugars and acids would condense and caramelize and concentrate into a delicious mass. I thought I could duplicate it by using a really good, double-concentrate tomato paste and nicely aged balsamic vinegar. It worked.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 6

1 tablespoon double concentrated tomato paste
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
½ teaspoon Dijon mustard
6 tablespoons olive oil
salt and ground black pepper to taste

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Steps:

  • Whisk tomato paste, balsamic vinegar, rice vinegar, and Dijon mustard together in a bowl until smooth.
  • Slowly drizzle olive oil into tomato paste mixture while whisking rapidly until dressing is thick and creamy. Season with salt and black pepper.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 0.9 g, Fat 13.7 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 51.6 mg, Sugar 0.8 g

PAN-ROASTED TOMATOES WITH QUICK BALSAMIC JAM



Pan-Roasted Tomatoes with Quick Balsamic Jam image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound heirloom cherry tomatoes
1/2 cup diced red onion (1/4-inch dice)
1/2 cup balsamic vinegar
1/2 teaspoon confectioners' sugar
1 tablespoon flaky sea salt, such as Maldon
Extra-virgin olive oil, for drizzling
2 tablespoons thinly sliced fresh basil

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Steps:

  • Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.

QUICK TOMATO RELISH



Quick tomato relish image

This simple recipe makes one jar of fresh relish, which you can serve with steak or white fish

Provided by Tom Kerridge

Categories     Condiment

Time 20m

Yield makes 1 large jar

Number Of Ingredients 7

1kg diced, ripe on-the-vine plum tomatoes
2 diced red onions
150ml extra virgin olive oil
2 grated garlic cloves
3 tbsp small capers
3 tbsp chopped parsley
1 tbsp balsamic vinegar

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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.

Nutrition Facts : Calories 17 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.1 milligram of sodium

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH



Grilled Eggplant with Balsamic Vinegar Relish image

Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.

Provided by Kim's Cooking Now

Time 55m

Yield 4

Number Of Ingredients 7

1 medium eggplant, sliced lengthwise into 1/4-inch-long strips
2 ¼ teaspoons salt, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano
⅛ teaspoon ground black pepper
½ cup diced tomato

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Steps:

  • Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
  • Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
  • Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g

TOMATO-BALSAMIC RELISH



Tomato-balsamic Relish image

No fat, Low calorie and it tastes good! This Tomato-Balsamic Relish with onions,garlic and basil is to very refreshing and easy to make just in time for those summer tomatoes. Use to top a bed of greens, scoop it up with cucumber slices or chips, a burger, turkey sandwich grilled meats or all alone.

Provided by Rita1652

Categories     Onions

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup diced can tomatoes, fresh
1/8 cup finely dice red onion
1 garlic clove, minced
1/8 teaspoon salt
fresh ground black pepper
2 tablespoons balsamic vinegar
4 -8 fresh basil leaves, garnish

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Steps:

  • Place all ingredients in a bowl. Set aside at room temperature to let the flavors blend.
  • Garnish with fresh basil.

Nutrition Facts : Calories 10, Fat 0.1, Sodium 74.7, Carbohydrate 2.2, Fiber 0.6, Sugar 1.1, Protein 0.5

ROASTED TOMATO AND BASIL RELISH



Roasted Tomato and Basil Relish image

Provided by Jan Okun

Categories     Condiment/Spread     Cheese     Herb     Tomato     Bake     Low Carb     Quick & Easy     Fall     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 6

1 pound plum tomatoes, seeded, very coarsely chopped
1/2 cup chopped fresh basil or 1 tablespoon dried
1/4 cup (packed) grated Parmesan cheese
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon (scant) dried crushed red pepper

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Steps:

  • Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake until tomatoes are soft, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature.

TOMATO-BACON RELISH RECIPE



Tomato-Bacon Relish Recipe image

Provided by mcooking

Number Of Ingredients 12

4 strips good quality bacon
1 Tb.olive oil
2 cloves of garlic minced
1/2 onoin diced
1 tsp. curry
1 Tb. sugar
2 Tbs. balsamic vinegar
4 Roma tomatoes, diced
2 Tb. drien oregano
1 tsp. dried basil
salt and pepper
1 Tb. grainy dijon mustard

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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.

TOMATO BALSAMIC RELISH



TOMATO BALSAMIC RELISH image

Yield 6 jars or 2 cups

Number Of Ingredients 8

8 lbs plum tomatoes
1 small bottle sun dried tomatoes inoil drained and oil reserved
1/2 cup garlic, peeled and finely chopped
1/2 tsp chilli flakes
2 tsp salt ?
1/2 cup capers, drained
1/2 cup sugar or less
1 cup balsamic vinegar

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Steps:

  • Trim stem end of tomatoes and slice in half widthwise. Using your fingertips, pull the majority of the seeds out of the tomato cavity, they should come out in one piece. Finely chop the sun dried tomatoes. In large pot, heat reserved sun dried tomato oil over med heat, add garlic and saute for 2 mins. Add plum tomatoes, sun dried tomatoes, chilli flakes, salt, capers, sugar and vinegar. Bring to boil and reduce heat to simmer. Simmer uncovered until tomatoes are fully softened, and the mixture has thickened about 50 mins. While cooking, stir occasionally and crus tomatoes with wooden spoon so that they eventually fall apart. Season with salt To can the relish, bring a large pot of water to boil. Boil canning jars and lids for 5 mins to sterilize, carefull drain from water and fill jars with tomato mixture. wip rims clean. Place tops and lids on jars and tighten. Boil jars for 30 minsm adding water if needed. Store. Relish with keep for 1 year.

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