Tomato Relish

(from jnadesigns’s recipe box)

Coyote’s Pantry advises that for best results, vine-ripened tomatoes should be used in the recipe below. Adding a sprig of rosemary or thyme while cooking gives a bright, herbaceous flavor to the relish.

Source: Tx Monthly newsletter

Categories: condiment, not tried, relish

Ingredients

  • 2 tomatoes (about 1/2 pound), cut in half
  • 4 cloves garlic, peeled
  • 1/2 cup sun-dried tomatoes (not oil-packed)
  • 1/2 cup warm water
  • 3/8 cup virgin olive oil
  • 1/4 medium onion, finely minced
  • 1 tablespoon dark brown sugar
  • 1 tablespoon sherry vinegar
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • Sprig of fresh rosemary or thyme (optional)

Directions

  1. Preheat oven to 350 degrees. Place tomatoes and garlic on a baking sheet and roast for 30 minutes. Remove, allow to cool, and cut tomatoes into 1/4-inch dice. Meanwhile, rehydrate the sun-dried tomatoes in the warm water, about 20 minutes, and drain. In a nonreactive saucepan, heat the olive oil and sauté the onion and roasted garlic over medium heat until translucent, about 5 minutes. Add the sugar, vinegar, water, salt, and optional herbs, and bring to a low simmer. Stir in both the roasted and rehydrated tomatoes and continue to cook slowly over medium heat for 20 minutes. Yields about 2 cups.

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