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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
This recipe is:
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Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutritional Facts 2 tablespoons equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein.
Originally published as Garden Tomato Relish in Taste of Home June/July 2009, p43
Quick and Easy PeelingTo peel tomatoes quickly and easily, cut a shallow "X" on the bottom of the tomato. Put it into a pot of boiling water for about 1 minute, then rinse under cold water. The skin will peel right off. —Claire Groff, Murphy, North Carolina
To peel tomatoes quickly and easily, cut a shallow "X" on the bottom of the tomato. Put it into a pot of boiling water for about 1 minute, then rinse under cold water. The skin will peel right off. —Claire Groff, Murphy, North Carolina
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Reviewed on Sep. 08, 2011 by joan0076
I'm not sure what happened, but I followed the recipe exactly and it was WAY too thin. I simmered it for 4 hours uncovered, then had to add 2 large cans of tomato paste to it to give it some body. Still nowhere close to a relish! I'm going to puree it and use it for BBQ sauce - it really tastes good as a sauce. Did the test kitchen use a special kind of tomato?? I put my trust in Taste of Home - don't know what happened!
Reviewed on Aug. 28, 2011 by babeelizabeth
this is exactly my mothers recipe, we love it,mixed with mayo it makes wonderful dressing almost like thousand island, great on shrimp or lobster salad.
Reviewed on Aug. 19, 2011 by mmlane1@comcast.net
My aunts also made this and called it 'chili'. Their's was not watery like this recipe. I wondered if it might be my tomatoes. I have "The Aunts" cloth bound recipe book and will combine the recipes next time I make it. It brought back fond memories of my aunts and my childhood.
Reviewed on Aug. 11, 2011 by patricialobo
I boiled for 2 hrs with no apparent thickening. Toms too watery? color is different due to spices. How did you keep it so bright red? All jars sealed so I did not taste, can't rate tonight
Reviewed on Aug. 09, 2011 by ccubed
I doubles this recipe since I have an abundance of tomatoes. It is outstanding. It reminds me of a chili sauce my Mother made when I was growing up. We used it on hot dogs so far, but, I plan to use it on chicken and fish. The only change I made was to cook it twice as long so that it became thicker
Reviewed on Aug. 02, 2011 by bigmac46
I would modify this by using some green tomatoes in it and grinding them to make it more relish like.
Reviewed on Aug. 01, 2011 by lcmccabe4
Can you freeze this rather than doing the water bath thing?
Reviewed on Sep. 20, 2010 by KateinND
I did have to simmer this an additional 2 hours to reduce it to a relish consistency. I found the vinegar to be the predominant flavor, and will most likely use this as a base for a bbq sauce rather than use it as a relish. I would recommend reducing the recipe by half if you've not tried this before - it takes a lot of resources to get the finished product.
Reviewed on Jul. 13, 2010 by lillianlbrk
I love this recipe> It is similar to a relish my Hungarian mother made.I made a few adjsutments and additions to this recipe>>> added small diced celery, used swet shallots finely choppedadjusted the sugar first since I am a diabetic
I love this recipe> It is similar to a relish my Hungarian mother made.
I made a few adjsutments and additions to this recipe>>> added small diced celery, used swet shallots finely choppedadjusted the sugar first since I am a diabetic
Reviewed on Dec. 17, 2009 by sstewart29
This is a wonderful recipe. We canned about 20 jars of it this summer using tomatoes we grew in our garden. It's delicious on chicken and pork chops as well as a dip for chips. Ours looks just like the photo with the recipe.
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