Ripe Raw Tomato Relish Food

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.

TOMATO RELISH

Steps:

• Peel, core and chop the tomatoes. Combine the tomatoes, onions, peppers and salt in a large pot. Bring to a boil, reduce the heat to medium. Cook, uncovered, for 25 minutes. Add the remaining ingredients and reduce the heat. Simmer, uncovered, for 1 1/2 - 2 hours or until thickened.
• Quickly pack into hot jars leaving 1/2 inch of headspace. Cover immediately with metal lids and screw on bands.
• Process in a boiling water bath for 20 minutes.
• Makes 12 - 1 pint jars or 24 - 1/2 pint jars.

FRESH CHERRY TOMATO RELISH

Steps:

• Stir tomatoes, olive oil, red wine vinegar, garlic, salt, and pepper together in a bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend and juice accumulates, about 30 minutes.
• Strain accumulated juices into a small skillet and transfer tomatoes back to the bowl. Cook juices over medium heat until liquid reduces and sauce has a syrup-like consistency, 2 to 3 minutes. Pour sauce back over tomatoes into bowl and stir.

BIP'S RIPE TOMATO RELISH

Steps:

• Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.
• Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato 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.

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.

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.

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.

RIPE TOMATO RELISH

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.

HOMEMADE TOMATO RELISH

Steps:

• Finely dice the tomatoes and onion.
• Slice the chili pepper in half, remove the ribs and seeds. Finely dice.
• Mix together all of the ingredients. Pour into a small jar and seal. Let stand for at least an hour. Refrigerate any unused portions.
• Keeps in the refrigerator up to two weeks.

SPICY TOMATO RELISH

Steps:

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

RIPE RAW TOMATO RELISH

Steps:

• 1. Stir salt into diced tomatoes, peppers, celery, and onion.
• 2. Put into a strainer overnight.
• 3. In the morning add sugar,vinegar,mustard seed, and celery seed
• 4. Put into jars and refrigerate.

RIPE TOMATO RELISH

Steps:

• 1. I'll put peppers and onions in a blender about 1/2 full, then finish filling with water and put top on. Chop or grind until finely chopped. Drain in a colander. It'll take 3-4 times doing this until all onions and peppers are chopped. Put these ingredients in a large pot along with drained, chopped tomatoes. Add vinegar and about a cup of sugar (at first). Drop in cinnamon stick and pickling spices tied in clean white cloth. Add some more salt, sorry, I don't have an amount. At this point, it goes by taste. Bring all ingredients to a rolling boil, then drop heat down to a simmer. Taste it and you will probably have to add more sugar (maybe another 1/2 - 1 cup) and maybe a bit more salt. I usually cook about 45 minutes to an hour on a slow boil. If it doesn't cook down enough, sometimes I'll drain off some of the liquid into a colander and return relish to container. You'll want finished product kind of thick, not a lot of juice at all. When desired thickness is reached, remove cinnamon stick and spice cloth. While relish is cooking, wash and sterilize about 4-5 pint jars (or if you want to give for gifts, the smaller jelly jars). Ladel relish into hot jars and seal. Water bath about 5-10 minutes. No need to pressure these. **If I have it, sometimes I'll put about 1 cup of shredded cabbage into mixture before cooking. I'll save my husbands' older white handkerchiefs and cut them in 1/4 to tie pickling spices in, makes a perfect size, talk about frugal. NOTE: The easiest way to peel tomatoes for canning purposes is to wash them, cut an X on top (not stem side) and dunk in boiling hot water for a few seconds, remove from water and skin will peel off easily, make sure you remove core, too. (I'll save the juice I drained from the tomatoes to can later, just be sure to strain well to remove seeds.)

TOMATO RELISH

Steps:

• Combine tomatoes, red onion, parsley, olive oil, lemon juice, and serrano chiles in medium bowl. Season generously with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.