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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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Nutrition Facts: 2 tablespoons equals 20 calories, trace fat (trace saturated fat), 0 cholesterol, 136 mg sodium, 5 g carbohydrate, trace fiber, trace protein.
Garden Tomato Relish published 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
Chef Tyler Florence shows how to cook a classic meatloaf and tomato relish.
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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.
Reviewed on Dec. 04, 2009 by lbsfromNC
This is definitly a 'keeper'. DD and I made it this past summer and liked it. Had some just yesterday on a hot dog. Yum! I think it is better now than when freshly made. We made 3 or 4 batches this past summer, will make more next year if we have the tomatoes.
Reviewed on Oct. 07, 2009 by esalonek@netzero.net
Wonderful on hot dogs,scrambles eggs, and on chips. I am making a second batch. BUT: illistration does not look like finished product, finished relish is much darker, probably because of spices. But so good.
Reviewed on Sep. 01, 2009 by newgrandma
I think the taste is really good but I am disappointed with the "thinness". I followed the recipe exactly and it has not thickened up.
Reviewed on Aug. 26, 2009 by sunnyt47165
When I was little my grandma and grandpa use to make a green tomatoe relish ,we called it cha-cha. It was tangy with some mild green peppr taste. Does anyone have that rescpe? Sunnyt47165@aol.com
Reviewed on Aug. 12, 2009 by zucchinilady
now I know what I will be doing with my extra tomatoes - sounds wonderful! Will be giving it as Christmas gifts! Thanks for sharing this great recipe!
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