Onion Tomato Relish Recipes

Steps:

• Heat the oil in a medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to soften, about 7 minutes. Reduce heat to medium. Add tomatoes; cook, stirring occasionally, 10 minutes.
• Stir in sugar, vinegar, salt, and cayenne pepper. Cook, stirring occasionally, until onions are soft and mixture is shiny, about 20 minutes (if the onions begin to brown, reduce heat to medium-low). Serve warm or at room temperature.

Steps:

• In a large skillet, combine the olive oil and the red onion over medium low heat. Cook until softened, about 5-10 minutes.
• Lower the heat, and add the tomatoes, brown sugar, and vinegar. Cook until thickened, about 10 more minutes.

Steps:

• Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
• Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.

Steps:

• Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

Steps:

• In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
• Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.

Steps:

• Combine all ingredients, mixing well.
• Serve chilled.
• Goes well with spicy curries.

Steps:

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

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.

Steps:

• Use fully ripened fresh tomatoes; core and chop coarsely.
• In a saucepan, bring vinegar to a simmer.
• Add onions and garlic; simmer until softened, 3 to 5 minutes; cool.
• In a bowl, gently combine tomatoes with basil, cumin, coriander, mustard, salt, pepper and olive oil; stir in onion mixture.
• Cover and refrigerate until ready to use.
• Serve over grilled fish, asparagus, baked potatoes, black bean cakes, or other fish, poultry and vegetables.

Steps:

• Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
• In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
• Place the mixture in a saucepan over low heat and add the sugar and vinegar.
• Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
• Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
• Taste to check the seasoning - serve hot or cold.

Steps:

• Combine tomatoes, onions, peppers, and 1/4 cup coarse kosher salt in large glass bowl. Stir to mix. Cover and let stand in cool place at least 12 hours and up to 1 day, stirring occasionally.
• Drain tomato mixture in large colander. Rinse with cold water; let drain well, at least 30 minutes. Using hands, squeeze any excess liquid from tomato mixture.
• Combine tomato mixture, 1 1/2 teaspoons coarse salt, and next 5 ingredients in large pot. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring frequently, about 1 hour 10 minutes. Remove from heat.
• Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

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.