Victorian 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.

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.

TOMATO RELISH, AUSSIE STYLE

Steps:

• skin tomatoes, cut in cubes, place in bowl.
• Peel onions, chop finely, place in separate bowl. Sprinkle each with one tablespoon salt and leave overnight.
• Next day place tomatoes , and the onions together in a saucepan.and their liquid.
• Add sugar, stir over low heat until sugar has dissolved, increase heat, bring to boil, boil, 5 minutes
• Combine curry, chilli and mustard, mix to smooth paste with a little vinegar, add remaining vinegar, add to saucepan and stir to combine thoroughly. Bring to boil and boil uncovered for 50 to 60 minutes, or until thick.
• If necessary, (and it probably is ) thicken with 3 tablespoons of cornflour mixed with a little vinegar.
• Pour into hot sterilized jars and seal.

VICTORIAN TOMATO RELISH

Steps:

• Cut up the unskinned tomatoes, onions, and unpeeled cucumbers.
• Sprinkle with all the salt, stir it through, and leave overnight to draw out the liquid.
• Strain off liquid- as much as you can.
• Add sugar and vinegar.
• Boil till tender then add mustard and cayenne pepper (you can vary this according to taste).
• Mix flour and curry powder with extra vinegar and add to cooked tomatoes to thicken.
• Bottle in sterilized jars.
• Cover when cold.
• Can be used immediately and also keeps really well.

TOMATO RELISH

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring, until tender. Add the remaining ingredients and simmer for 5 minutes.

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.

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.

GREEN TOMATO RELISH

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.