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Meet the Cook: My two grown sons (I have two granddaughters) 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. It will keep for months in the freezer. I like to crochet and sew, and I'm active in my church. Three times every month, I cook for Wednesday suppers at church - 40 to 50 people each time. -Lela Baskins, Windsor, Missouri
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 2 g carbohydrate, trace fiber, trace protein.
Originally published as Fresh Tomato Relish in Country Woman July/August 1996, p31
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Reviewed on Jul. 27, 2011 by gasgal22
+very good will make agan
Reviewed on Sep. 23, 2009 by Lois Currier
What about relish made from green tomatoes? My tomatoe plants are done for the season but, I have a bunch of green tomatoes. PLEASE HELP!
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