Zippy Tomato Relish

04bTomatoRelishJarbfLOIt’s a cold and dreary day, so let’s think about something sunny and warm…

like tomato relish!

I had a couple of bowls of Sunburst and red grape tomatoes had been taking up counter space a bit too long, and I needed to do something with the buggers or toss ’em down the disposal – something I hate to do.

I took a look at my pantry, and got to thinking about what to do.

•4 cups halved yellow and red tiny tomatoes
•8 or 9 cloves garlic, chopped
•16 oz hot sliced cherry peppers, with liquid
•About 10 oz sliced peperoncini, with liquid
•1 tbsp sugar
•1/2 tsp salt
•1/2 tsp black pepper
02aSeasoningsPotbfLO•1/4 cup brown sugar
•1/4 cup sherry (I used Amontillado)

Note: the pickled hot cherry peppers are not super hot, more zing-y; and this relish is kinda vinegar-y, which I think a good thing. If you prefer less vinegar, mebbe omit the juice from the peperoncini jar. Or, you could add more white or brown sugar.

Add the tomatoes and garlic to a large pot and pour the cherry peppers and peperoncini and the liquid from the jars over the top.

03bReducebfLOStir in the sugar, salt, and black pepper and cook over medium high heat, stirring often, until most of the liquid is reduced.

Give a good whirrr with an immersion blender to chop up the biggest chunks and taste.

Too vinegary.

04aTomatoRelishbfLOI added the  1/4 cup brown sugar, turned the heat to low, and kept stirring.


Better, but no, still kinda tart.

I added the 1/4 cup amontillado and continued cooking for another 15 minutes or so over low heat.

By now, the most of the excess liquid was cooked off and I had a nice, dense relish.


Vinegar-y, but very, very good.

Pack into one pint jar and set aside to cool, then store in the fridge until needed.

I use this as a spread on sammiches, and, in a pinch, to make my own version of Worcestershire sauce when I need to. Details on that, tomorrow…

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