TOMATO RELISH
This tomato relish is great on almost anything, but is a great addition to burgers!!
Provided by Linda Kauppinen
Categories Other Sauces
Number Of Ingredients 12
Steps:
- 1. Peel tomatoes, then chop into small pieces. Chop finely celery, onions and peppers. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning.
- 2. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes.
- 3. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag. Spoon into hot sterilized jars and seal.
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 :
BOUILLABAISSE BURGERS WITH TOMATO-FENNEL RELISH AND SAFFRON MAYONNAISE
Steps:
- For the relish:
- Combine all of the ingredients in a small bowl. Cover and chill until needed.
- For the mayonnaise:
- Combine the saffron threads and lemon juice in a small bowl and set aside to soak for 20 minutes to l hour.
- Transfer the soaked saffron to a blender. Add the mayonnaise and blend until smooth. Transfer to a bowl and season with salt and pepper, to taste. Cover with plastic wrap and chill until serving time.
- For the patties:
- Spread the red snapper and shrimp evenly over the bottom of a large glass baking dish. Wearing kitchen gloves, or using a fork, gently mix in the egg whites, thyme, salt and pepper; combine together well. Mix in enough panko to bind the ingredients together and form into 6 equal patties to fit the slices of bread. Cover with plastic wrap and chill until needed, at least 30 minutes.
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- When the grill is ready, generously brush the grill rack with canola oil. Lightly brush both sides of each slice of bread with olive oil. Place the bread slices on the outer edges of the grill rack to toast lightly, turning once with tongs; set aside. Place the patties on the
- middle of the grill rack, cover, and cook for 3 1/2 to 4 minutes, turning once with a large spatula, until the patties are just cooked through; do not overcook.
- To assemble the burgers, spread about l tablespoon of the mayonnaise evenly over 1 side of each toast. Place a patty on 6 of the mayonnaise-coated toasts. Using a slotted spoon, evenly top each patty with the tomato-fennel relish. Add the toast tops, mayonnaise side down.
GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE
Provided by Bobby Flay
Time 3h10m
Yield 14 to 16 servings
Number Of Ingredients 29
Steps:
- Combine the vinegar, lemon juice, lime juice, honey, ancho chili powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season, to taste, with salt and pepper.
- Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator.
- Preheat the oven to 375 degrees F.
- Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 15 to 20 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
- Serve with Roasted Pepper and Black Olive Relish and Saffron-Tomato Rice.
- Combine all ingredients in a medium bowl and season with salt and pepper, to taste. Serve at room temperature.
- Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
- Melt butter and oil in a medium saucepan over medium-high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.
SAFFRON TOMATO RELISH
I love this stuff and buy jars and jars of it. It's expensive, so I was excited to find it in a new cookbook my DIL had been given recently. In her blurb on the recipe, Maggie suggests it would be great over couscous, on top of grilled poultry or fish, on crackers and cheese, and we especially love it with cold meats and on sandwiches. Tomatoes are easy to skin if you cut a shallow cross in their bottoms, place them in a bowl and pour boiling water over. Count to 30 then drain the water off them. Leave to cool for a few minutes. You should now be able to peel them from the cross.
Provided by JustJanS
Categories Vegetable
Time 2h10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Place sugar and verjuice in a stainless steel saucepan and stir over a low heat until sugar has dissolved, then bring to the boil over high heat and simmer for 10-12 minutes or until reduced and syrupy. Remove from the heat, add the saffron threads and leave to infuse for 5 minutes.
- Heat olive oil in a saucepan over medium heat, then add the onion and garlic and cook for ten minutes or until softened. Add the tomatoes, verjuice, saffron syrup and cook over low heat for 1 1/2 -2 hours, stirring occasionally, until the syrup has reduced and thickened. Season with the salt and pepper.
- Immediately transfer to a sterilised 500ml jar and seal, then turn upside down to ensure lid is sterislised by the hot mixture. You might like to can this in a hot water bath, but I won't be doing that, so I can't advise how it's done.
- Relish will keep in the refrigerator for a few months once opened or unopened in a cool place for up to a year.
Nutrition Facts : Calories 411.7, Fat 5.2, SaturatedFat 0.8, Sodium 2342.8, Carbohydrate 93.3, Fiber 4.4, Sugar 85.2, Protein 3.3
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.
SAFFRON RICE WITH TOMATOES AND FRESH OREGANO
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Fill a medium saucepan with cold water. Add saffron and 2 tablespoons salt. Bring water to a boil. Stir in rice, and cook until rice is tender, 12 to 14 minutes. Remove from heat, and drain well.
- Place rice in serving bowl. Add butter and tomatoes, and toss very gently. Season with salt, pepper, and fresh oregano.
QUICK TOMATO RELISH
This simple recipe makes one jar of fresh relish, which you can serve with steak or white fish
Provided by Tom Kerridge
Categories Condiment
Time 20m
Yield makes 1 large jar
Number Of Ingredients 7
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.
Nutrition Facts : Calories 17 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.1 milligram of sodium
TOMATO RELISH RECIPE
Make and share this Tomato Relish Recipe recipe from Food.com.
Provided by Porfavorcorona
Categories Chutneys
Time 13h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the tomatoes peel them by soaking them in boiling water for a couple of minutes, the skin shoould peel off easier.
- Remove the seeds and chop them.
- Combine the sugar, vinegar, celery seeds, salt and pepper in a large bowl.
- Stir until the sugar is dissolved.
- Now add the chopped tomatoes, onion and green pepper.
- Store the relish in an airtight container in the refrigerator overnight.
Nutrition Facts : Calories 93.4, Fat 0.5, SaturatedFat 0.1, Sodium 591.6, Carbohydrate 21.2, Fiber 2.3, Sugar 17.5, Protein 1.6
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- At the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions. Saute until golden about 10-12 minutes. Add garlic and thyme, saute 2 more minutes until fragrant.
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