Best Bips Ripe Tomato Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO RELISH



Tomato Relish image

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

12 cups tomatoes, chopped
2 cups onions, chopped
3 cups celery, chopped
1/4 cup pickling salt
1 cup vinegar
1 tablespoon mustard seeds
2 1/4 cups sugar
1/2 teaspoon cayenne pepper
2 green peppers, sliced
1 (5 1/2 ounce) can tomato paste

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

RIPE TOMATO RELISH 2



Ripe Tomato Relish 2 image

Make and share this Ripe Tomato Relish 2 recipe from Food.com.

Provided by Steve P.

Categories     Sauces

Time 3h30m

Yield 4 pints

Number Of Ingredients 7

8 quarts ripe tomatoes, blanched,peeled,and chopped (about 40 to 45 tomatoes)
8 onions, chopped
1 tablespoon salt
2 cups sugar
2 cups vinegar
3 green bell peppers, cored and chopped
3 red bell peppers, cored and chopped

Steps:

  • Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until thick (about 3 hours).
  • Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.

Nutrition Facts : Calories 801.1, Fat 3.5, SaturatedFat 0.6, Sodium 1834.5, Carbohydrate 186.1, Fiber 24.4, Sugar 152.9, Protein 16.7

SWEET TOMATO RELISH



Sweet Tomato Relish image

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

15 ripe tomatoes - peeled, seeded, and chopped
4 Granny Smith apples - peeled, cored, and chopped
5 sweet onions, chopped
2 cups white sugar
5 fluid ounces white vinegar
1 tablespoon pickling spice, bundled in cheesecloth
6 1-pint canning jars with lids and rings

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

RIPE TOMATO RELISH



Ripe Tomato Relish image

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

1 peck ripe tomatoes
6 green peppers
3 red bell peppers
3 hot peppers (I use serrano or jalapeno)
6 white onions
3 bunches celery
5 cups cider vinegar
2 lbs light brown sugar
1 tablespoon celery seed
2 ounces mustard seeds
1 cup salt

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

GARDEN TOMATO RELISH



Garden Tomato Relish image

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

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

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)



Spicy Tomato Relish (Canning Recipe) image

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

20 medium tomatoes, peeled and chopped (about 5 lbs)
1 1/2 cups onions, chopped
3/4 cup green pepper, chopped
1/4 cup diced jalapeno (that is 1 of my tweaks-it originally called for 1 cup green peppers & no hot pepper)
2 teaspoons celery seeds
2 teaspoons pickling salt (non iodized salt)
3/4 teaspoon cinnamon
3/4 teaspoon clove
3/4 teaspoon allspice
3/4 teaspoon ginger
1 cup vinegar
1 teaspoon crushed red pepper flakes (another addition, feel free to omit)
1 cup sugar

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.

Related Topics