ONION-TOMATO RELISH
Serve this alongside our Cocktail Franks in a Baguette.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
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.
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 :
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.
KACHUMBARI (TOMATO AND ONION RELISH)
In his book, "Koshersoul," the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means "pickle," can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks - salatim in Israel, kemia in North Africa and mezze in the Middle East - are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita.
Provided by Kayla Stewart
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
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.
EASY TOMATO ONION RELISH
This is a condiment for sandwiches, hamburgers, or hot dogs. Also can be a great topping for cooked fish, chicken, or beef. You can adjust the sweetness with the amount of sugar.
Provided by Recipe Reader
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76.1, Fat 3.6, SaturatedFat 0.5, Sodium 8.9, Carbohydrate 10.5, Fiber 1.6, Sugar 8.1, Protein 1.2
GREEN TOMATO RELISH
This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!
Provided by Linda McDaniel
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 192
Number Of Ingredients 9
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.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g
FRESH TOMATO, RED ONION AND BASIL RELISH
Make and share this Fresh Tomato, Red Onion and Basil Relish recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 2 quarts
Number Of Ingredients 11
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.
Nutrition Facts : Calories 594.8, Fat 39.9, SaturatedFat 5.4, Sodium 2390, Carbohydrate 55.5, Fiber 14.8, Sugar 31.1, Protein 12.1
RED ONION, TOMATO AND CHILLI RELISH
Make and share this Red Onion, Tomato and Chilli Relish recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 64.2, Fat 0.2, Sodium 13, Carbohydrate 13.9, Fiber 1.2, Sugar 11, Protein 1.1
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