Flashback Friday - Green Tomato Relish

This post originally appeared on Minxeats.com on July 23, 2013.

We've planted tomatoes in containers for several years now. The smaller, miniature varieties grow like gangbusters, but the full-sized fruits are always a disappointment. This year, we put in a raised bed garden and planted it with several types of large tomatoes. They're growing well - yay! But not wanting to have more ripe tomatoes than we can handle at one time, I've been culling them while green. There's only so many times one feels like fussing with fried green tomatoes, so I wanted to do something different. Easier. I thought maybe a green tomato relish could be interesting, but when I looked for recipes on the Web, all I found were supersweet versions that would be best used on a hot dog. I wanted something far more subtle, something slightly sweet, slightly tangy, and not at all pickle-tasting.

Basically, I chopped my green tomatoes, added a bare minimum of seasoning, and was pretty satisfied with that. I served it over pan-seared salmon and barley "Alfredo." (Prepare a package of quick cooking barley, drain and add a big blob of butter, a couple tablespoons of heavy cream, and a handful of grated Parmesan cheese. Stir well, season to taste.)

Green Tomato Relish

olive oil
3 green tomatoes, cut in small dice
1 tablespoon diced onion
1 clove garlic, crushed
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
salt, pepper, hot sauce to taste

Heat olive oil in a medium saucepan. Add tomatoes and onion. Cook for a minute or so, then add the garlic. Stir frequently for another minute, then add the brown sugar and vinegar. Season with salt, freshly ground black pepper, and hot sauce (I like Tabasco's green jalapeno sauce for this) to taste. If you feel the tomatoes need more sugar or vinegar, then add to taste. Cook for another minute or so. The tomatoes should still be somewhat crisp.

Store in the refrigerator in a covered jar until ready to use.



Posted on Minxeats.com.




Posted on Minxeats.com.