TOMATO RELISH, AUSSIE STYLE
This is the best selling, fabulous tasting, world famous Tomato Relish as made by the "Boonooroo Brown Paper-bag Ladies" This is REALLY like granma used to make. If I buy "cooking tomatoes" and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it :) I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff.
Provided by mummamills
Categories Vegetable
Time 2h30m
Yield 6 jars
Number Of Ingredients 8
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.
FRESH TOMATO RELISH
My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. -Lela Baskins, Windsor, Missouri
Provided by Taste of Home
Time 30m
Yield about 6 pints.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
VICTORIAN TOMATO RELISH
This is the tomato relish that we used to have when we were kids. It was magic then and it's magic today. Mum made it. So did both my grandmothers, and probably half the cooks in Victoria, Australia, but I had never been able to find the recipe - until recently - and I had cooked and tested just about every relish variant imaginable. The version we had when we were young had less "heat" from spices than my version, but the hotter it is the more sensational it tastes, while still keeping the original magic. It looks as if its complicated to make. It's not. It virtually makes itself. If you have one of those small vegetable choppers (rotary-type) that you bought when it impressed you at a home show and have never used since - drag it out for this as the chopping is really the only thing that takes any real effort.
Provided by Russell Pollard
Categories Chutneys
Time P1DT2h
Yield 8 small jars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 625.7, Fat 1.6, SaturatedFat 0.3, Sodium 2170.2, Carbohydrate 150.7, Fiber 7.8, Sugar 130.3, Protein 6.2
TOMATO RELISH RECIPE
Make and share this Tomato Relish Recipe recipe from Food.com.
Provided by Porfavorcorona
Categories Chutneys
Time 13h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the tomatoes peel them by soaking them in boiling water for a couple of minutes, the skin shoould peel off easier.
- Remove the seeds and chop them.
- Combine the sugar, vinegar, celery seeds, salt and pepper in a large bowl.
- Stir until the sugar is dissolved.
- Now add the chopped tomatoes, onion and green pepper.
- Store the relish in an airtight container in the refrigerator overnight.
Nutrition Facts : Calories 93.4, Fat 0.5, SaturatedFat 0.1, Sodium 591.6, Carbohydrate 21.2, Fiber 2.3, Sugar 17.5, Protein 1.6
TOMATO RELISH
This is a great tasting relish that I make every year when I have ripe tomatoes from the garden. I got this recipe from my sister-in-law many years ago. It is a favorite in her house and a favorite with my family as well.
Provided by Dotty2
Categories Vegetable
Time 1h20m
Yield 9 jars
Number Of Ingredients 10
Steps:
- Sprinkle pickling salt over chopped vegetables (tomatoes, onions, and celery) and let stand overnight.
- In the morning, drain and place in a pot with the vinegar, mustard seeds, sugar, and cayenne pepper.
- Bring to a boil and boil for 45 minutes.
- Add sliced green peppers and tomato paste and boil for 20 minutes.
- Pour into hot sterilized jars.
- Quantity depends on size of jars used.
Nutrition Facts : Calories 284.6, Fat 1, SaturatedFat 0.1, Sodium 3323.9, Carbohydrate 68.4, Fiber 5.3, Sugar 61.2, Protein 3.9
SWEET TOMATO RELISH
This is my husband's grandmother's recipe. It is AMAZING served over meatloaf!
Provided by Janet Raymond
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h25m
Yield 60
Number Of Ingredients 7
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.
Nutrition Facts : Calories 41.7 calories, Carbohydrate 10.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.4 mg, Sugar 9.1 g
GARDEN TOMATO RELISH
What a great way to use your garden harvest-and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? -Kelly Martel, Tillsonburg, Onario
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 10 pints.
Number Of Ingredients 14
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.
Nutrition Facts :
SPICY TOMATO RELISH (CANNING RECIPE)
The Southwestern United States is known for love of spicy foods and this relish is a fitting example of a condiment that can be used to up the heat factor. It can be made a little hotter by subbing in some extra Jalapenos or even using Habeneros instead. It is wonderful with any sort of meat or even just having a few spoonfuls on your plate as a sort of side dish is good. THIS RECIPE ASSUMES KNOWLEDGE OF SAFE WATER BATH CANNING METHODS
Provided by JanetB-KY
Categories Vegetable
Time 2h30m
Yield 3 1/2 pints, 28 serving(s)
Number Of Ingredients 13
Steps:
- Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
- Mix all ingredients in large, preferably non stick, pot.
- Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
- Spoon mixture into sterilized pint jars and seal with lids and bands.
- Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.
NANA'S TOMATO RELISH
This is a sweet and tangy relish served in New Zealand. It goes great on meats (cold leftovers) or sandwiches or just cheese and crackers. Make this when you have some nice fresh garden tomatoes. A special thank you to Heather for sharing her wonderful recipe.
Provided by Island Gurl
Categories Onions
Time 1h10m
Yield 6 jars, 6 serving(s)
Number Of Ingredients 9
Steps:
- Skin tomatoes with boiling water.
- Chunk tomatoes. Peel and slice onions.
- Place onions and tomatoes in a very large pan with vinegar and all seasonings.
- Stir and boil on medium heat for 1 hour.
- If needed at the end, thicken with a couple tablespoons of flour or other thickener and a little more vinegar.
- Let cool then place in jars and store in fridge.
- These make wonderful gifts!
- YUM.
Nutrition Facts : Calories 394.9, Fat 0.8, SaturatedFat 0.1, Sodium 1211.2, Carbohydrate 95.3, Fiber 4.5, Sugar 84, Protein 3.2
RIPE TOMATO RELISH
Another Grandmother recipe. This relish is savory more than sweet. It doesn't have cinnamon and clove like other recipes. It's excellent as a compliment to pork and other meats. Mix with mayo for a dynamite Thousand Island salad dressing. Cooking time includes time to let the tomato mixture "sweat".
Provided by kayc1218
Categories Salad Dressings
Time P2DT2h
Yield 10 pints, 45 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 104.7, Fat 0.4, SaturatedFat 0.1, Sodium 2549.6, Carbohydrate 24.2, Fiber 1.4, Sugar 21.9, Protein 0.9
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