how to make tomato relish?

Answer 1

RIPE TOMATO RELISH

Peel and chop 3 quarts tomatoes.

3 c. celery, chopped
3 c. onions, chopped
1 c. green pepper, chopped
1/4 c. salt

Let stand overnight. Drain. Mix into large pan and bring to a boil the following ingredients:

2 c. sugar
1/4 c. brown sugar
1 c. vinegar
1 1/4 tsp. black pepper
1 1/2 tsp. pickling spice

Add vegetables and simmer 15 minutes. Very good served on hot dogs or fried potatoes. The tomato relish can also be canned.

Answer 2

I'm assuming yuo mean the ripe tomato relish.

Peel and chop 3 quarts tomatoes.

3 c. celery, chopped
3 c. onions, chopped
1 c. green pepper, chopped
1/4 c. salt

Let stand overnight. Drain. Mix into large pan and bring to a boil the following ingredients:

2 c. sugar
1/4 c. brown sugar
1 c. vinegar
1 1/4 tsp. black pepper
1 1/2 tsp. pickling spice

Add vegetables and simmer 15 minutes. The tomato relish can also be cannedif you wish.

Answer 3

Tomato Relish....

1 pound tomatoes, halved, seeded, and coarsely chopped
1 tbsp lime juice
1/4 tsp salt
1/3 cup chopped cilantro
2 scallions, thinly sliced
1 pickled jalapeno pepper, minced
1/3 cup diced avocado

Combine the tomatoes, cilantro, scallions, jalapeno, 1 tbsp of lime juice, and 1/4 tsp of salt. Fold in the avocado. Refrigerate.

Enjoy & good luck! ..._;-)

Answer 4

Roasted Tomato and Basil Relish

Ingredients:
1 lb plum tomatoes, seeded,very coarsely chopped
1/2 cup chopped fresh basil or 1 tablespoon dried basil, crumbled
1/4 cup grated parmesan cheese (packed)
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon dry crushed red pepper (scant)

Preheat oven to 350F.
Combine all ingredients in 1-quart casserole.
Bake until tomatoes are soft, about 30 minutes.
Season to taste.
Cool to room temperature before serving.

Answer 5

GREEN TOMATO RELISH

Ingredients
Green Tomatoes cut up in large pot.
Celery, cut up
Onions, cut up
Green bell peppers, cut up
Salt

Preparation
Cut up everything, mix with lots of salt, cover for 24 hours. Drain, and press well for another 24 hours. Put into jars, mix with oregano, mint, garlic and E.V. Olive oil. Add enough oil to cover top of jar. cover. Keep in cool spot, or in refrigerator. Bring to room temp. Prior to eating

Cook's Notes
I also add black olives to this mixture. Cut up cabbage can be added. As well as a few pine nuts.