• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Green Tomato Relish

October 1, 2009 | Condiments, Technique

Believe it or not, I still have over a hundred green and slightly pink tomatoes on my plants, so figured it was time to start harvesting and doing something with them. I ran across a recipe for a green tomato relish on The Atlantic online that seemed easy and a perfect way to use a bunch of these beauties.
The Atlantic recipe only called for simmering until it was slightly thickened. Because I have a tendency to try to multi-task (which they say kills brain cells by the way), I left mine on a bit too long, but was happy with the much thicker result. This heaven is smashing on top of a cracker with some goat cheese and I plan to serve it tonight for a part on a slightly warmed wheel of brie.

Start with 8-10 medium green tomatoes…
…and quarter them.
Do the same with 2-3 onions. I used standard issue white onions because that’s what I had on hand, but a Vidalia or other sweet onion would be good.
Put them into the food processor and pulse until you get this consistency. You don’t want to overly puree it like you would if making my Green Tomato Bread.
Then add the remaining ingredients – 4 cups brown sugar…
…one 12-ounce jar of orange marmalade (the bitter Seville type is best), cider vinegar, and some crushed red pepper.
It will look like a big pot of glop like this. Bring it to a boil then reduce the heat and simmer it until it’s really thick and jam-like.
I actually went through the process to put it into sterilized jars and do official canning so I could store these on the shelf and give away as gifts, but you can also store in plastic bags in the freezer.
If you’re lucky, you’ll have a little bit left in the pot that you can snack on while the jars are boiling away! Use the relish as an appetizer condiment with cheese trays, a relish on pork tenderloin, or simmer chicken breasts in it.

Green Tomato Relish
Yields about 6 cups
Adapted from The Atlantic online

8-10 medium green tomatoes, cut into wedges
2-3 medium onions, cut into chunks
12 ounces orange marmalade, preferably Seville
4 cups brown sugar
1 cup cider vinegar
1/4 teaspoon crushed red pepper

Place tomatoes and onions into the bowl of a food processor and pulse until chopped into small pieces, but not pureed. Place vegetables in a large saucepan and add remaining ingredients. Bring to a boil, reduce to simmer, then cook uncovered until golden brown and quite thick, 1-2 hours. Place in clean, sterilized jars and can, allowing jars 10 minutes to boil in the canner. Alternatively, freeze in plastic bags.

Comments

2 Responses | TrackBack URL | Comments Feed

  1. Thanks for this awesome recipe! I have a question, though. I have a pot of this on the stove right now, and it’s taking a lot longer than 1-2 hours to become “quite thick.” Should it have a jam-like consistency while hot, or will it thicken more as it cools? Just trying to decide how long to leave it simmering…

    Reply

    • Sarah, I don’t actually recall since it’s been a couple of years since I made this how long it took. The water content of your green tomatoes could vary, and it could take longer. I guess the bottom line is to simmer until it’s the consistency you’re happy with, knowing that it will thicken slightly more when it cools. You can see from my photos that mine was really thick – sorry I don’t know how long that took!

      Reply

Leave a Reply

About Michele



My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • capital grille denver
  • opus denver asparagus salad
  • chinese takeout
  • bistro-barbes-tabbouleh-figs-cippolini-onions
  • bistro-vendome-creme-brulee
  • session kitchen denver dining room
  • north

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

Sponsors


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger

logo-4

Other Stuff

Cooking with Michele

my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School





Archives