Tomato Relish Recipe

From Dorothy McNett's Recipe Book.

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Tomato Relish

From Dorothy McNett's recipes at Makes about 4 cups...can be frozen if needed. It will keep about 3 weeks in the refrigerator, and it is so good as a relish and as a sandwich spread. Serve with vegetables, cheese slices, fish, chicken, steak, whatever!

2 pounds ripe tomatoes
2 medium apples
1-2 medium onions
4-5 cloves garlic
1 cup white vinegar
2 teaspoons sea salt
1 cup crystalline raw sugar
1/2 cup raisins or currants
1/4 teaspoon cinnamon
1 teaspoon dry mustard
1/2 teaspoon cayenne, more or less
1/4 teaspoon allspice
1/2 teaspoon cloves

Chop the tomatoes, apples, onions and garlic. Combine all ingredients in stainless steel stock pot or large saute pan. Being to a boil. Reduce to low simmer and cook 45 - 50 minutes. Stir occasionally. Serve warm or chilled.

Recipe created 1995-07-31.

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