Tomato Balsamic Relish Recipes

TOMATO-BALSAMIC RELISH

Steps:

• Place all ingredients in a bowl. Set aside at room temperature to let the flavors blend.
• Garnish with fresh basil.

TOMATO BALSAMIC RELISH

Steps:

• Trim stem end of tomatoes and slice in half widthwise. Using your fingertips, pull the majority of the seeds out of the tomato cavity, they should come out in one piece. Finely chop the sun dried tomatoes. In large pot, heat reserved sun dried tomato oil over med heat, add garlic and saute for 2 mins. Add plum tomatoes, sun dried tomatoes, chilli flakes, salt, capers, sugar and vinegar. Bring to boil and reduce heat to simmer. Simmer uncovered until tomatoes are fully softened, and the mixture has thickened about 50 mins. While cooking, stir occasionally and crus tomatoes with wooden spoon so that they eventually fall apart. Season with salt To can the relish, bring a large pot of water to boil. Boil canning jars and lids for 5 mins to sterilize, carefull drain from water and fill jars with tomato mixture. wip rims clean. Place tops and lids on jars and tighten. Boil jars for 30 minsm adding water if needed. Store. Relish with keep for 1 year.

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.

CHERRY TOMATO RELISH

Steps:

• Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.