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Instructions: Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large
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Preheat oven to 350 degrees. Place tomatoes and garlic on a baking sheet and roast for 30 minutes. Remove, allow to cool, and cut tomatoes into 1/4-inch dice. Meanwhile, rehydrate the sun-dried tomatoes in the warm water, about 20 minutes, and drain. In a nonreactive saucepan, heat the olive oil and
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Peel the tomatoes (see Note, below). Then chop them into small pieces. Finely chop the celery, onions, and peppers. Mix together the vegetables and salt. Place in the refrigerator overnight. Drain thoroughly in the morning.
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Make Relish: Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and saute over medium heat for 3 minutes. Stir in the tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish gently until most of the liquid has cooked off. Remove from the heat.
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Dissolve the sugar in the vinegar. Add all but the raisins and sesame seeds to the pan, simmer 30 minutes. Remove the bay leaf and cardamom pods. Add the rest and simmer 10 minutes. Adjust the sweet/sour seasoning.
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Combine all the ingredients in a bowl and mix well. Taste for seasoning. ... Recipe by: Susan Feniger and Mary Sue Milliken ...
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Tomato Relish Recipe