Best Fresh Tomato Relish Recipes

FRESH TOMATO RELISH

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

KACHUMBER - FRESH TOMATO, CUCUMBER, AND ONION RELISH

Steps:

• Combine all ingredients, mixing well.
• Serve chilled.
• Goes well with spicy curries.

GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH

Steps:

• Heat your grill to high.
• Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
• Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
• Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
• Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
• Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.

FRESH CHERRY TOMATO RELISH

Steps:

• Stir tomatoes, olive oil, red wine vinegar, garlic, salt, and pepper together in a bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend and juice accumulates, about 30 minutes.
• Strain accumulated juices into a small skillet and transfer tomatoes back to the bowl. Cook juices over medium heat until liquid reduces and sauce has a syrup-like consistency, 2 to 3 minutes. Pour sauce back over tomatoes into bowl and stir.

INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH

Steps:

• In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry.
• While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
• Recommended Wine: Scharffenberger Brut

PAN- SEARED SALMON WITH FRESH TOMATO-BASIL RELISH

Steps:

• Combine tomatoes, basil, garlic, vinegar, 1/2 tsp of salt, 1/8 tsp of pepper.
• Sprinkle the salmon with cumin and remaining salt and pepper. heat oil in nonstick skillet over medium-high heat. add the salmon and cook 4 minutes. Turn salmon and cook 1 minute longer. Cover the pan, reduce heat to medium and cook until the salmon is just opaque in the center and flakes easily, 2-3 minutes.
• Transfer salmon to serving plates and add the tomato mixture to skillet. Increase the heat to high and cook until the mixture is warm, 1-2 minutes. Spoon relish over the salmon.

COLD TOMATO SOUP WITH FRESH CRAB GAZPACHO RELISH

Steps:

• Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish.
• Combine all ingredients in a bowl and season with salt and pepper to taste.

HAMBURGERS WITH FRESH TOMATO AND ONION RELISH

Steps:

• 1. For the Burger: In a large bowl combine all of the above ingredients; mix well and form into desired sized hamburgers. Heat a large 10 inch frying and place the formed burgers. Do not overcrowd the pan. Depending on how thick you make the burgers will determine how long they should be cooked; also it depends on how you like to eat your burgers. For the Tomato Onion Relish: Bring a small sauce pot of water to a simmer and add the tomatoes. Let the tomatoes simmer for about 2-3 minutes. Remove the tomatoes and set aside to cool. Heat a medium sized frying pan with one tablespoon of olive oil and add the onion slices. Sauté the onions until they are transparent. Add the garlic and cilantro. Continue to sauté for another minute or two until the garlic is fragrant. Gently, remove the skin from the tomatoes and chop the meat from the tomatoes. Add the tomatoes to the onions and garlic; continue to sauté on a low heat. Add the seasonings, soy sauce, and Worcestershire sauce and lemon juice and sauté on low for another few minutes. Remove from the heat; place in a bowl and drizzle with a tablespoon of olive oil. Serve with the burgers.

DAL--INDIAN SPLIT PEA SOUP AND FRESH TOMATO RELISH

Steps:

• In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
• While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
• With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

FRESH TOMATO, RED ONION AND BASIL RELISH

Steps:

• Use fully ripened fresh tomatoes; core and chop coarsely.
• In a saucepan, bring vinegar to a simmer.
• Add onions and garlic; simmer until softened, 3 to 5 minutes; cool.
• In a bowl, gently combine tomatoes with basil, cumin, coriander, mustard, salt, pepper and olive oil; stir in onion mixture.
• Cover and refrigerate until ready to use.
• Serve over grilled fish, asparagus, baked potatoes, black bean cakes, or other fish, poultry and vegetables.

SARASOTA'S FRESH TOMATO AND OLIVE RELISH

Steps:

• Relish -- Just mix everything together in a small bowl. Let set at room temp for 5-10 minutes and serve. It is that easy.

SHRIMP & TUNISIAN FRESH TOMATO RELISH

Steps:

• In a bowl, toss shrimp with 1 tbs. olive oil, 1/8 teaspoons salt, black pepper and red pepper flakes. Set aside to marinate for 15 minutes at room temperature.
• In a large skillet, heat remaining 1 tbs. olive oil over medium-high heat. Add bell peppers, scallions, garlic, cumin and remaining 1/8 teaspoons salt and saute for five minutes or until vegetables are crisp-tender. Stir in tomatoes and saute for 3-5 minutes or until tomatoes are heated through. Transfer to a platter and cover to keep warm.
• Add marinated shrimp to skillet. Cook and stir for 2 minutes or until pink.
• To serve, arrange shrimp on top on Tunisian Fresh Tomato Relish. If desired, sprinkle with freshly chopped parsley. Serve hot or at room temperature.

HAMBURGERS WITH FRESH TOMATO AND ONION RELISH RECIPE - (4.5/5)

Steps:

• For the Burger: In a large bowl combine all of the above ingredients; mix well and form into desired sized hamburgers. Heat a large 10 inch frying and place the formed burgers. Do not overcrowd the pan. Depending on how thick you make the burgers will determine how long they should be cooked; also it depends on how you like to eat your burgers. For the Tomato Onion Relish: Bring a small sauce pot of water to a simmer and add the tomatoes. Let the tomatoes simmer for about 2-3 minutes. Remove the tomatoes and set aside to cool. Heat a medium sized frying pan with one tablespoon of olive oil and add the onion slices. Sauté the onions until they are transparent. Add the garlic and cilantro. Continue to sauté for another minute or two until the garlic is fragrant. Gently, remove the skin from the tomatoes and chop the meat from the tomatoes. Add the tomatoes to the onions and garlic; continue to sauté on a low heat. Add the seasonings, soy sauce, and Worcestershire sauce and lemon juice and sauté on low for another few minutes. Remove from the heat; place in a bowl and drizzle with a tablespoon of olive oil. Serve with the burgers.

PINTO BEANS WITH FRESH TOMATO RELISH

Steps:

• Look over the beans carefully for any stones or other debris.
• Rinse thoroughly and place in a large stockpot with the water, garlic, and onion.
• Bring to a boil, then reduce the heat to a simmer.
• Cook slowly until the beans are very tender - at least 2½ hours.
• Add the salt.
• While the beans are cooking, make the relish. Combine all ingredients in a small bowl and stir together thoroughly.
• When the beans are very tender and ready to serve, remove and discard the onion and stir in the salt.
• Serve the beans with the tomato relish on the side along with a dollop of sour cream and lime wedges.