[X]

Home > Recipes > Garden Tomato Relish

Garden Tomato Relish Recipe

Garden Tomato Relish Recipe photo by Taste of Home

Read reviews (19)

Rate recipe

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:

Contest Winning

[X]

Rate Garden Tomato Relish Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Garden Tomato Relish Recipe

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

Yield: 160 Servings

90 20 110

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 and simmer, uncovered, for 60-75 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.

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 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

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Condiments Low Carb Recipes Low Fat Recipes Low Sodium Recipes Pickles & Relishes Recipes Taste of Home Magazine Recipes Tomato Recipes Winning Healthy Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Garden Tomato Relish

Garden Tomato Relish

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-19) of 19 reviews

Sort Reviews:

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

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!

View all >