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Garden Tomato Relish Recipe

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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

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160 Servings
Prep: 1-1/2 hours + simmering Process: 20 min.

Ingredients

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Directions

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until slightly thickened. Discard spice bag.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.

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 Peeling

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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Reviews for Garden Tomato Relish (4)

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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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Garden Tomato Relish Recipe

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Ingredients