Saturday, September 7, 2013

Savory Saturday . . .but next week might be sumptuous or even satisfying!!

Satisfying, Sumptuous, Savory Saturdays
Today's recipe is a savory one!!


There is no real name for this recipe . . .maybe we can call it Tomato Relish?  There may not be an official name but I can promise you that it is savory and delicious . . .and actually quite satisfying!!  I was so excited that my friend, Robin, from Texas, posted a recipe.  She has a great blog and you can check it out here:
I would love for some more folks to link up and share recipes this week.  Most all of my favorite recipes originated from friends or family!!
So . . .here are the ingredients for this week's recipe:
2 cans petite diced tomatoes (or any other kind you like) or you can even use fresh tomatoes, chopped and seeded (It would probably take 5 or 6 nice sized tomatoes to equal two cans)

chopped onion - I usually use a whole one - chopped into small pieces but not minced

optional - a little chopped green pepper (I didn't have any this morning)

optional - a little chopped celery (I added maybe a third of a cup - chopped pretty fine)

about 3/4 cup sugar

about 3/4 cup vinegar (equal parts vinegar and sugar)

a shake of salt and pepper

Bring all this to a boil and allow to slowly simmer until cooked down - don't cook on a temp that is too high - the sugar will burn to the bottom of your pan . . .yes, that has happened to me)

It will take a while - so don't wait until dinner time to prepare this.

The beauty of this recipe is that you can make as much as you want.  The sugar and vinegar just need to be the same amount . if you are feeding a lot of people, you could use more tomatoes and onions, etc. and more vinegar and sugar.

This is what it looks like when you first start cooking it.  The color will turn darker and most of the liquid will evaporate/cook into the tomatoes (however that works??) when it is done.  When mixture has thickened and onions are tender, etc.  Remove pan from stove.  Put mixture in a glass jar (if you do put it in a glass jar and the mixture is hot, it will break the jar . . . so put a table knife down in the jar to absorb the heat and then add the tomatoes.  I have no idea why this works . . .but it does work for any hot liquid, etc.).  Now put it in the refrigerator and let it chill until mealtime.

Now are you wondering what I'm going to do with this tomato relish stuff?  Our kids are coming over for dinner tonight and I plan to serve these (of course, I'm going to cook them first).  You serve the tomato relish on top of peas, butter beans, etc.  It is delicious on all kinds of beans . . .it is so good you could almost eat it with a spoon. 

I have to put a commercial in here . . .if  you live anywhere in the greater Birmingham area . . .we now have a wonderful veggie/fruit farmer's market in our church parking lot on every Tuesday and Thursday.  Mr. Davidson arrives early - around 6:30 or 7:00 a.m. and he stays until he sells out or has to drive back home.  His fruits are veggies are reasonably priced and they are fresh and delicious.  I bought peaches and cream corn, baby limas, peaches, tomatoes, okra and new potatoes from him on Thursday (all for about $23!!!!) and that is what I plan to serve my family tonight along with some grilled beef tenderloin.


While I have been writing, the tomato mixture has been cooking.  It is not done yet, but you can see how the color is getting deeper and you can see that the onions are beginning to get tender.  I think it still needs to cook at least thirty more minutes.

I would love for you to link up with me and share a recipe.  If you try my recipe, I would love to hear back from you.

1 comment:

Lauren Elliott said...

I just LOVE this relish! Excited to have it :) And look at you adding a link up tool - so proud :) Linked up my chicken bacon bites too! I shall tweet about it.