Best Tomato Relish Recipes

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.

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.

PICKLED GREEN TOMATO RELISH

Steps:

• Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

GREEN TOMATO RELISH (HOT DOG RELISH)

Steps:

• Combine tomatoes, onion, and pepper in large bowl.
• Sprinkle salt over vegetables, mix in,and let stand 1 hour.
• Drain vegetables.
• Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
• Tie cloves in cheesecloth and add to mixture.
• Stir in vinegar and simmer for 20 minutes.
• Take out spice bag.
• Pack hot relish into hot jars.
• Leave 1/4 inch headspace.
• Place canning lids on jars.
• Process half pints for 10 minutes in hot water bath.

SPICY TOMATO RELISH (CANNING RECIPE)

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.

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.

DAD'S MEATLOAF WITH TOMATO RELISH

Steps:

• Preheat the oven to 350 degrees F.
• Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
• Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
• This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
• Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
• Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!

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.

UNCLE D'S SWEET PICCALILLI (GREEN TOMATO RELISH)

Steps:

• Combine vinegar, sugar, salt, mustard seed, and basil in a large pot; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion, and Granny Smith apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables have softened and relish flavors have blended, 15 to 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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 about 10 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 AND PEPPER RELISH

Steps:

• Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish 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 15 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.

CHICKEN SHAWARMA WITH TOMATO CUCUMBER RELISH AND TAHINI SAUCE

Steps:

• For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
• Preheat the grill to medium-high heat.
• After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
• For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
• For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
• To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.

QUICK TOMATO RELISH

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.

GREEN TOMATO RELISH

Steps:

• Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil.
• Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Steps:

• In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

PICCALILLI OR GREEN TOMATO RELISH

Steps:

• 1. Prepare all the veggies by washing, coring, deseeding and chopping in the food processor to small chunks but not pureed. Place all veggies in a large bowl and sprinkle with the salt. Mix thoroughly and let stand for 3 to 4 hours.
• 2. Drain veggies, rinse and drain again thoroughly. Combine sugar, vinegar, horseradish and spices in a large saucepot. Simmer for 15 minutes. Add drained veggies and bring to a boil.
• 3. Pack relish into sterilized hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust two piece lids.
• 4. Process 10 minutes in a boiling water bath. Remove jars to cloth lined countertop, cover with towel, and leave until all are sealed.

GREEN TOMATO KETCHUP(RELISH)

Steps:

• 1. Cut or grind vegetables.(My aunt used a grinder, coarse ground)
• 2. Soak in brine overnight.
• 3. The next morning drain or squeeze out brine.
• 4. Mix vinegar, sugar and spices together.
• 5. Bring to a boil.
• 6. Add vegetables and cook for 10 minutes.
• 7. Put in jars and seal.
• 8. As always make sure your jars are clean with no chips or cracks and wipe the rim to be sure there is nothing on it. I know most of you ladies know this, but "newbies" may not.

BAKED CHICKEN WITH BACON-TOMATO RELISH

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.

SUZY'S GREEN TOMATO RELISH

Steps:

• Using a food grinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and cucumbers into a large food-safe container. Mix in 1 scant cup salt, and let stand overnight.
• The next day, drain off the excess liquid from the ground vegetable mixture.
• Bring the vinegar to a boil in a large kettle or stockpot. Place the allspice, cloves, mustard, 1 tablespoon of salt, cinnamon, and turmeric into a closely-woven cloth bag, and place the bag into the hot vinegar to boil for about 15 minutes. Remove the spice bag, and stir in the sugar until dissolved. Add the ground vegetable mixture, bring back to a boil, and simmer over medium-low heat, stirring frequently to prevent burning, until the relish is soft and slightly darkened in color, about 20 minutes.
• Sterilize pint canning jars and lids in boiling water for at least 5 minutes. Pack the relish 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 canning kettle, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the kettle 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.

EMERIL'S SALMON WITH SWEET CORN, TOMATO, AND AVOCADO RELISH

Steps:

• In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
• Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.

GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE AND CHERRY TOMATO RELISH

Steps:

• Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
• Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.