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.
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.