Janet Groene’s
Tomato Relish
I brake for farm markets. Now that roadside vegetable stands are bursting with early cherry tomatoes, sweet and ready from the vine, I make them a part of any trip. Whip up this tangy condiment on the spur of the moment when you want to hang a ruffle on an ordinary meal. It’s good on biscuits, hot dogs, burgers, fried potatoes, almost anything.
4 cups (1 quart) red or yellow cherry tomatoes
Large onion, finely diced
1/2 cup olive oil
1 teaspoon red hot sauce (optional with red tomatoes) or
1 teaspoon dry mustard (optional with yellow tomatoes)
1 teaspoon each sugar, salt, pepper
Put everything in a saucepan and cook over low/medium heat, stirring occasionally, until the tomatoes burst open. Cool and serve at room temperature or chilled. Makes about one pint of relish.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com
Her newest book. Survival Food Handbook, can be pre-ordered at
Tomato Relish
I brake for farm markets. Now that roadside vegetable stands are bursting with early cherry tomatoes, sweet and ready from the vine, I make them a part of any trip. Whip up this tangy condiment on the spur of the moment when you want to hang a ruffle on an ordinary meal. It’s good on biscuits, hot dogs, burgers, fried potatoes, almost anything.
4 cups (1 quart) red or yellow cherry tomatoes
Large onion, finely diced
1/2 cup olive oil
1 teaspoon red hot sauce (optional with red tomatoes) or
1 teaspoon dry mustard (optional with yellow tomatoes)
1 teaspoon each sugar, salt, pepper
Put everything in a saucepan and cook over low/medium heat, stirring occasionally, until the tomatoes burst open. Cool and serve at room temperature or chilled. Makes about one pint of relish.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com
Her newest book. Survival Food Handbook, can be pre-ordered at
No comments:
Post a Comment