Friday, May 26, 2023

Small Batch Fresh Tomato Relish

This easy to make fresh tomato relish adds a great punch of bright flavor to so many dishes, you'll want to have some in your refrigerator all summer long!

Fresh Tomato Relish

With summer tomatoes heading in soon, I thought it would be a great time to introduce this fresh tomato relish. Of course, it's good even with hot house tomatoes throughout the year, but you just really can't beat the superior flavor that comes from backyard or otherwise locally grown fresh tomatoes.

What exactly is a fresh tomato relish?

It's a little like a pico, minus the lime and cilantro, but made with a dressing that is much like the well-loved tomato salads we consume here in the south all summer long - a little sour, a little sweet.

Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!

What do you need to make a fresh tomato relish?

  • Fresh, firm, sweet, fragrant and blemish free tomatoes, preferably backyard or locally grown. They are the star here!
  • Sweet Vidalia onion preferably, though other sweet onions will work too.
  • JalapeƱo peppers, either fresh with seeds and ribs removed, or pickled, which is my personal preference.
  • Apple cider vinegar or red wine vinegar.
  • A little granulated sugar.
  • Fresh parsley, if you've got it, though dried parsley as I'm using here, will stand in just fine.
  • Sea salt or kosher salt, freshly cracked black pepper and celery seed.

A fresh tomato relish also keeps nicely in the fridge for quite awhile - several weeks even! Just store the relish in the refrigerator in a lidded storage container or sealed in a glass mason jar until you use it up and it's time to make more!

What do I do with fresh tomato relish?

  • Great to use as a side relish for pan-seared or grilled chicken, beef, pork, fish and shrimp.
  • Sprinkle over a garden salad, in pasta salads or potato salads.
  • Use it as a condiment for burgers, hot dogs or sandwiches.
  • Add to burritos, tostadas, tacos, nachos and other favorite Tex-Mex dishes, or serve it with chips, as a substitute for salsa.
  • Put a bowl of it on a charcuterie board or spoon it over a softened block of cream cheese.
  • Spoon it over a toasted baguette spread with cream cheese.
  • Great spooned over scrambled eggs or stuffed into omelets.
  • Or spoon it over a serving of beans!

One important note. What this is not!

This is not the big batch, cooked tomato relish that our grandmother's once prepared for canning to make it shelf stable. This is a much smaller batch, made fresh and used fresh, so store it in the refrigerator.

Here's how to make my Small Batch Refrigerator Fresh Tomato Relish.

Mise en place y'all! Gather up all of the recipe ingredients before you start and get your other stuff chopped up.

For the dressing you'll need some apple cider or red wine vinegar, granulated sugar, dried parsley, sea salt or kosher salt, freshly cracked black pepper and celery seed.

Whisk together the dressing ingredients.

Add the tomatoes, onion and jalapenos to a lidded storage bowl or covered serving bowl.

Toss together.

Add the dressing and toss.

Seal and set aside for one hour or refrigerate until needed.


For more of my favorite condiments, check out this collection on my Pinterest page!

Unable to view the printable below on your device? Tap/click here.

Posted by on May 26, 2023
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