{"id":51691,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/garden-tomato-relish\/"},"modified":"2024-10-29T10:56:28","modified_gmt":"2024-10-29T15:56:28","slug":"garden-tomato-relish","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/garden-tomato-relish\/","title":{"rendered":"Tomato Relish"},"content":{"rendered":"<p>Every summer a time comes when your garden or favorite farm stand overflows with tomatoes. When you&#8217;re looking for something delicious to do with the bounty, try making and canning this tart, warmly spiced tomato relish. Filled with fresh tomatoes, bell peppers, onion and spices, it&#8217;s a fantastic condiment for sandwiches, egg dishes, meat or fish.<\/p>\n<p>This tomato relish recipe makes a whopping 10 pints, so plan to put up or give away a lot\u2014it makes a wonderful <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-food-gift-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/top-food-gift-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade food gift<\/a> any time of the year.<\/p>\n<h2>What&#8217;s the difference between tomato relish and chutney?<\/h2>\n<p><a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/relishes-chutneys\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/relishes-chutneys\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Chutney and relish<\/a> are pretty similar, but there are some differences. Chutney usually leans a bit sweeter and is commonly made with fruit, such as mangoes, peaches, apples and plums (and yes, tomatoes). Sometimes it also includes dried fruits, such as raisins or shredded coconut.<\/p>\n<p>Although relish often contains sugar, it is usually more vinegary and tangy in its flavor profile. Ingredients for relish are typically grated or finely chopped, whereas the ingredients for chutney are more chunky. A recipe for tomato relish doesn&#8217;t too closely resemble ketchup, which generally includes pureed fruit or vegetables, vinegar and spices.<\/p>\n<h2>Tomato Relish Ingredients<\/h2>\n<ul>\n<li><strong>Tomatoes: <\/strong>Flavorful sun- or vine-ripened <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-tomato\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-tomato\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">tomatoes<\/a>, especially heirloom varieties, are crucial for making this relish. If you use regular tomatoes from the grocery store or if the fruits are out of season, the flavor won&#8217;t be as pronounced and the relish may become watery.<\/li>\n<li><strong>Sweet onions: <\/strong>For best results, use sweet onions like Vidalias. If you can&#8217;t find sweet ones, regular yellow or white onions will do.<\/li>\n<li><strong>Bell peppers: <\/strong>For variety, we call for red and <a href=\"https:\/\/www.tasteofhome.com\/article\/green-bell-peppers\/\" data-name=\"www.tasteofhome.com\/article\/green-bell-peppers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">green bell peppers<\/a>, but you can also use yellow or orange peppers for any or all of the peppers.<\/li>\n<li><strong>Mustard seed: <\/strong>When ground up and mixed with vinegar, these seeds become <a href=\"https:\/\/www.tasteofhome.com\/article\/dijon-mustard-recipe\/\" data-name=\"www.tasteofhome.com\/article\/dijon-mustard-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">prepared mustard<\/a>. They add a bit of heat and a hint of bitter pungency when used as a spice.<\/li>\n<li><strong>Celery seed: <\/strong>Celery seed tastes just like fresh celery but stronger. The flavor pairs beautifully with tomato.<\/li>\n<li><strong>Vinegar: <\/strong>This tomato relish recipe calls for standard distilled white vinegar. Because maintaining the proper pH is essential for safety in <a href=\"https:\/\/www.tasteofhome.com\/article\/canning-101\/\" data-name=\"www.tasteofhome.com\/article\/canning-101\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">canning recipes<\/a>, use a different vinegar only if it has the same percentage of acidity as distilled white.<\/li>\n<li><strong>Brown sugar: <\/strong>Brown sugar&#8217;s molasses flavor melds well with the warm spices in the recipe, but if you don&#8217;t have brown sugar, you can use white sugar instead.<\/li>\n<li><strong>Canning salt:<\/strong> Check the pickling and preserving section at your grocery store for coarse canning salt, which often comes in 4-pound boxes. Unlike many table salts, canning salt doesn&#8217;t contain any preservatives, and the grains dissolve easily in brines and other liquids.<\/li>\n<li><strong>Powdered spices: <\/strong>The beauty of this recipe for tomato relish is in its spices, which include ginger, cinnamon, allspice, cloves and nutmeg. Make sure yours are fresh and aromatic.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Skin the tomatoes<\/h3>\n<p>In a large saucepan, bring 8 cups water to a boil. Meanwhile, prepare an ice water bath in a large metal bowl. Add the tomatoes, a few at a time, to the boiling water and boil them for 30 seconds. Scoop out the tomatoes with a large slotted spoon or a strainer and immediately place them in the ice water bath. Repeat with the remaining tomatoes. Drain the tomatoes, pat them dry and peel them.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Cooking something briefly in boiling water is called <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blanch-vegetables\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blanch-vegetables\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">blanching<\/a>. For this recipe, we blanch the tomatoes to loosen their skins. To make peeling easier, before boiling turn each tomato upside down and use the point of a sharp knife to draw a small &#8220;X&#8221; across the dimple in the bottom of the fruit. Each side of the X should be about 1\/2-inch long, but precision isn&#8217;t super important. When the skin is loose after blanching, pulling it off should be easy, starting at the X you made.<\/p>\n<h3>Step 2: Put everything in a pot<\/h3>\n<p>Finely chop the tomatoes and add them to a stockpot. Add the onions and peppers. Place the mustard and celery seeds in the center of a double thickness of cheesecloth. Bring up the corners of the cloth to form a little bag, and tie the top with kitchen twine or string. Add the bag and the remaining ingredients to the pot.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>If you don&#8217;t mind having seeds in the relish, skip the spice bag and add the mustard and celery seeds directly to the pot.<\/p>\n<h3>Step 3: Cook the relish<\/h3>\n<p>Bring the pot to a boil, reduce the heat to a simmer and cook, uncovered, for 60 to 75 minutes or until slightly thickened, stirring occasionally. Discard the spice bag.<\/p>\n<h3>Step 4: Can the relish<\/h3>\n<p>Carefully ladle the relish into hot, sterilized pint jars, leaving 1\/2-inch of headspace at the top of each jar. Slide a narrow tool, such as a butter knife or small spatula, around the inside edge of the jar to remove bubbles. Wipe the rims of the jars and put on the lids, screwing the rings on finger tight. Then, process in a boiling-water canner for 20 minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>After gently removing the jars from the water bath, let them cool and then check the seals on the jars. Any that didn&#8217;t seal should be kept in the fridge and used within a week.<\/p>\n<h2>How to Use Tomato Relish<\/h2>\n<ul>\n<li><strong>On sandwiches:<\/strong> Tomato relish can be used instead of ketchup, pickle relish or both. Try it on any of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-hamburger-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-hamburger-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best hamburger recipes<\/a>, mix it with mayo and slather it on a ham sandwich, or add it to breakfast sandwiches or wraps. <a href=\"https:\/\/www.tasteofhome.com\/article\/is-the-hot-dog-a-sandwich\/\" data-name=\"www.tasteofhome.com\/article\/is-the-hot-dog-a-sandwich\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Is a hot dog a sandwich<\/a>? Whether or not you think it is, it&#8217;s a perfect base for some tomato relish!<\/li>\n<li><strong>In fish dishes:<\/strong> The zippy flavor of tomato relish nicely complements fish, so try this recipe atop a baked fish such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemony-parsley-baked-cod\/\" data-name=\"www.tasteofhome.com\/recipes\/lemony-parsley-baked-cod\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemony parsley baked cod<\/a> or as part of the tartar sauce served with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-fried-fish-chips\/\" data-name=\"www.tasteofhome.com\/recipes\/oven-fried-fish-chips\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">oven-fried fish and chips<\/a>.<\/li>\n<li><strong>Alongside cheese or charcuterie:<\/strong> Because it&#8217;s acidic, spicy and sweet, this relish goes well with soft mellow cheeses, sharp aged cheddar and sliced meats. Don&#8217;t hesitate to add it to your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/charcuterie-board-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/charcuterie-board-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">charcuterie boards<\/a>.<\/li>\n<\/ul>\n<h2>Tomato Relish Variations<\/h2>\n<ul>\n<li><strong>Make it spicy:<\/strong> If you like heat, add minced fresh chiles, such as jalapenos or other spicy <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">peppers<\/a>, to the relish.<\/li>\n<li><strong>Swap the seasonings: <\/strong>This recipe for tomato relish includes many spices, and you can tailor them to your preferences. For instance, if you don&#8217;t like ginger, you could use more of the other spices instead. Adding some black pepper would be a nice touch.<\/li>\n<\/ul>\n<h2>How to Store Tomato Relish<\/h2>\n<p>Because it&#8217;s canned, once you&#8217;ve checked the seals on the jars, you can store tomato relish on a shelf. It&#8217;s best to keep canned goods out of direct sunlight and in a cool place like a pantry. The USDA says that homemade canned goods should be eaten within a year. If using the tomato relish right away, it should be refrigerated. Once opened, it will last for up to a week.<\/p>\n<h3>Can you freeze tomato relish?<\/h3>\n<p>You can freeze tomato relish instead of canning it, but the texture may be different when it thaws. If you own a vacuum sealer, making sealed bags of relish is the best way to prepare it for freezing. If not, you can package it in freezer-safe bags and squeeze out as much air as possible.<\/p>\n<h2>Tomato Relish Tips<\/h2>\n<h3>Do you need to peel tomatoes for tomato relish?<\/h3>\n<p>Peeling tomatoes before turning them into sauces or condiments is standard practice. But if you mostly plan to use your tomato relish on sandwiches or burgers, you may not notice the textural difference if you don&#8217;t peel them.<\/p>\n<h3>Can I modify this tomato relish recipe?<\/h3>\n<p>It&#8217;s important to note that while we offer minor tweaks in our Variations section, you should modify canning recipes only\u00a0by changing the spices or swapping similar types of vegetables for each other (such as red and green bell peppers). Maintaining the proper pH, salt and water content is essential in canning recipes.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This richly flavored tomato relish recipe features fresh garden tomatoes, bell peppers, onion and spices. It&#8217;s excellent on burgers, eggs and cheese boards.<\/p>\n","protected":false},"author":7061,"featured_media":2124277,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304212,305982,304328,305487,304515,303966,307728,304988,304368,303887,306848,305020,304268,307698,307723,304558,304207,324623,306021,304313,306785,304028,304005,307738,304563,304150,303883,307789,305028,307614,304353],"categories-v2":[309557,311717,308319,308984,308481,310796,308880,308495,310690,308935,308745,308478,309603,308960,259483,310669,310685,308910,309555,309177,311750,308313,312993,308609,308549,310702,308917,309434,308476,310750,308974,310591,309005],"coauthors":[341951],"recommended_recipes":[{"post_title":"Fresh Tomato Relish","post_link":"\/recipes\/fresh-tomato-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fresh-Tomato-Relish_exps1863_RDS2930098C03_27_4bC_RMS.jpg"},{"post_title":"Pickled Green Tomato Relish","post_link":"\/recipes\/pickled-green-tomato-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pickled-Green-Tomato-Relish_exps46949_CP143300D02_21_5bC_RMS-7.jpg"},{"post_title":"Garden Vegetable Tomato Sauce","post_link":"\/recipes\/garden-vegetable-tomato-sauce\/","post_image":"\/wp-content\/uploads\/2020\/03\/Garden-Fresh-Pasta-Sauce_EXPS_TOHJJ20_196107_E02_07_8b-2.jpg"},{"post_title":"Red Pepper Onion Relish","post_link":"\/recipes\/red-pepper-onion-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27478_CFT990854D61A.jpg"},{"post_title":"End of Garden Relish","post_link":"\/recipes\/end-of-garden-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps193287_TH163621C02_11_7b-1.jpg"},{"post_title":"Squash Relish","post_link":"\/recipes\/yellow-summer-squash-relish\/","post_image":"\/wp-content\/uploads\/2024\/10\/Squash-Relish_EXPS_TOHD24_112472_DianaRattray_9.jpg"},{"post_title":"Strawberry 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Relish","post_link":"\/recipes\/pickled-pepper-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25886_CFT990854D61A-3.jpg"},{"post_title":"Basic Tomato Sauce","post_link":"\/recipes\/homemade-pasta-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Pasta-Sauce_EXPS_FT21_39677_F_0423_1-a.jpg"},{"post_title":"Tomato Vinaigrette","post_link":"\/recipes\/tomato-vinaigrette\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3597_CX1408C47A.jpg"},{"post_title":"Garden Tomato Salad","post_link":"\/recipes\/garden-tomato-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps75468_SD153322D04_08_4b-12.jpg"},{"post_title":"Cranberry Fruit Relish","post_link":"\/recipes\/cranberry-fruit-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cranberry-Fruit-Relish_EXPS_SDON16_14312_C06_08_6b.jpg"},{"post_title":"Tilapia with Tomato-Orange Relish","post_link":"\/recipes\/tilapia-with-tomato-orange-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46612_CW1794334D37-2.jpg"},{"post_title":"Beet Relish","post_link":"\/recipes\/beet-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4156_C0706C292A.jpg"},{"post_title":"Corn Relish Salad","post_link":"\/recipes\/corn-relish-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15597_LT10189C22-3.jpg"},{"post_title":"Cranberry Orange Relish","post_link":"\/recipes\/cran-orange-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cran-Orange-Relish_EXPS_FT22_33661_ST_11_09_1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Garden-Tomato-Relish_EXPS_FT25_45373_JR_0311_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/garden-tomato-relish\/","name":"Tomato Relish","datePublished":"2018-01-01","dateModified":"2024-10-29","prepTime":"PT01H30M","cookTime":"PT20M","totalTime":"PT01H50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Garden-Tomato-Relish_EXPS_FT25_45373_JR_0311_7.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Tangy, spiced tomato relish is a delicious preserved condiment that you can enjoy until next summer's bumper tomato crop. Serve it on toast, cheese boards, burgers and more.","recipeIngredient":["10 pounds tomatoes","3 large sweet onions, finely chopped","2 medium sweet red peppers, finely chopped","2 medium green peppers, finely chopped","2 teaspoons mustard seed","1 teaspoon celery seed","4-1\/2 cups white vinegar","2-1\/2 cups packed brown sugar","3 tablespoons canning salt","2 teaspoons ground ginger","2 teaspoons ground cinnamon","1 teaspoon ground allspice","1 teaspoon ground cloves","1 teaspoon ground nutmeg"],"recipeInstructions":[{"@type":"HowToStep","name":"Skin the tomatoes","text":"In a large saucepan, bring 8 cups water to a boil. Meanwhile, prepare an ice water bath in a large metal bowl. Add the tomatoes, a few at a time, to the boiling water and boil them for 30 seconds. Scoop out the tomatoes with a large slotted spoon or a strainer and immediately place them in the ice water bath. Repeat with the remaining tomatoes. Drain the tomatoes, pat them dry and peel them. Editor's Tip: Cooking something briefly in boiling water is called blanching. For this recipe, we blanch the tomatoes to loosen their skins. To make peeling easier, before boiling turn each tomato upside down and use the point of a sharp knife to draw a small \"X\" across the dimple in the bottom of the fruit. Each side of the X should be about 1\/2-inch long, but precision isn't super important. When the skin is loose after blanching, pulling it off should be easy, starting at the X you made."},{"@type":"HowToStep","name":"Put everything in a pot","text":"Finely chop the tomatoes and add them to a stockpot. Add the onions and peppers. Place the mustard and celery seeds in the center of a double thickness of cheesecloth. Bring up the corners of the cloth to form a little bag, and tie the top with kitchen twine or string. Add the bag and the remaining ingredients to the pot. Editor's Tip: If you don't mind having seeds in the relish, skip the spice bag and add the mustard and celery seeds directly to the pot."},{"@type":"HowToStep","name":"Cook the relish","text":"Bring the pot to a boil, reduce the heat to a simmer and cook, uncovered, for 60 to 75 minutes or until slightly thickened, stirring occasionally. Discard the spice bag."},{"@type":"HowToStep","name":"Can the relish","text":"Carefully ladle the relish into hot, sterilized pint jars, leaving 1\/2-inch of headspace at the top of each jar. Slide a narrow tool, such as a butter knife or small spatula, around the inside edge of the jar to remove bubbles. Wipe the rims of the jars and put on the lids, screwing the rings on finger tight. Then, process in a boiling-water canner for 20 minutes. Editor's Tip: After gently removing the jars from the water bath, let them cool and then check the seals on the jars. Any that didn't seal should be kept in the fridge and used within a week."}],"recipeYield":"10 pints","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.263158,"reviewCount":19,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jerro"},"reviewBody":"The instructions omit squeezing juice and seeds into a strainer set over a bowl. Us the tomato juice for breakfast, and save the seeds for planting next year, just don't put the juice and seeds in the pot, just the drained, seeded tomatoes. I roast the peppers in a hot oven for a half hour, then cool so skinning is easier. You only have to cook for 20-25 minutes at a low simmer. Cooking much longer will result in tomato sauce. Prefer chunky pieces of tomato, onion and peppers. I also like half the peppers to be green bell peppers. If you don't remove the skin, it will be bitter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justjanie"},"reviewBody":"I don't know what happened...Mine did not even resemble the photo. Had to simmer forever to get it to reduce. I ended up with a dark brown BBQ sauce, I did go on & can it to use in baked beans & pulled pork but will probably toss it as no one seems impressed with it. What a waste of fresh tomatoes & a lot of work ! This is the first time I have EVER given such a crumby rating for a recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mas4144"},"reviewBody":"To those of you who said the recipe was too runny.  When I chopped my tomatoes I put them in a strainer to drain off the extra liquid.  I only made half a recipe and I drained off one full cup of liquid with plenty of liquid left to make the relish.This method seems to have worked fine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cillabilli"},"reviewBody":"This recipe was  made by my great grandmother, and I made it for years after my mother  gave up the recipe.  Great on baked beans and hamburgers--some years it was more runny and I blamed the tomatoes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PatLagace"},"reviewBody":"This makes an absolutely delicious red relish.  My sister, who considers herself a red relish aficionado, says it's the best she's ever had.  One of the reasons is probably because I used my abundant garden ripened tomatoes.  I'll have to use store bought tomatoes one day to see how much of a difference it makes.  I drained a lot of the juice and used it to make the best tomato juice for breakfast the next day.  Win, win.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"azreal"},"reviewBody":"not sure why but mine was way to runny..simmering with lid on didn't help. Should the tomatoes possibly have been seeded first?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Betsy Maier","givenName":"Betsy","familyName":"Maier"},"reviewBody":"This is a truly amazing sauce on burgers and dogs, loved by my family and friends.  I do however simer it uncovered for 4-5 hours until it is nice and thick.  The volume is reduced by about 1\/2 by the end of the process.  To add a bit of spice, I add a couple of jalepenos.  My husband loves this version even better than the original.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DebbieBrooker Hughes","givenName":"DebbieBrooker","familyName":"Hughes"},"reviewBody":"It turned out great ! Delicious ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"esalonek"},"reviewBody":"Wonderful on hot dogs,scrambles eggs, and on chips.  I am making a second batch.  BUT: illistration does not look like finished product, finished relish is much darker, probably because of spices.  But so good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mayde2013"},"reviewBody":"Makes baked beans sit up and take notice!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ccubed"},"reviewBody":"I doubles this recipe since I have an abundance of tomatoes. It is outstanding. It reminds me of a  chili sauce my Mother made when I was growing up. We used it on hot dogs so far, but, I plan to use it on chicken and fish. The only change I made was to cook it twice as long so that it became thicker","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lillianlbrk"},"reviewBody":"I love this recipe> It is similar to a relish my Hungarian mother made.I made a few adjsutments and additions to this recipe>>> added small diced celery, used swet shallots finely choppedadjusted the sugar first since I am a diabetic","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sstewart29"},"reviewBody":"This is a wonderful recipe.  We canned about 20 jars of it this summer using tomatoes we grew in our garden.  It's delicious on chicken and pork chops as well as a dip for chips.  Ours looks just like the photo with the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"babeelizabeth"},"reviewBody":"this is exactly my mothers recipe, we love it,mixed with mayo it makes wonderful dressing almost like thousand island, great on shrimp or lobster salad.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"J3_Dog"},"reviewBody":"@ Sunnyt47165@aol.comWe used to make a green relish also for hot dogs and Beans. It was Chow Chow. We made it with Green tomatoes, cabbage, cider vinegar,sugar, salt, and a few other items. I might be able to find the recipe, but you should be able to google it \"Chow Chow\" Hope that helps           Jim","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mmlane1"},"reviewBody":"My aunts also made this and called it 'chili'.  Their's was not watery like this recipe.  I wondered if it might be my tomatoes.  I have \"The Aunts\" cloth bound recipe book and will combine the recipes next time I make it.  It brought back fond memories of my aunts and my childhood.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bigmac46"},"reviewBody":"I would modify this by using some green tomatoes in it and grinding them to make it more relish like.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lbsfromNC"},"reviewBody":"This is definitly a 'keeper'. DD and I made it this past summer and liked it. Had some just yesterday on a hot dog. Yum! I think it is better now than when freshly made. We made 3 or 4 batches this past summer, will make more next year if we have the tomatoes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"45373","romance_copy_dek":"Tangy, spiced tomato relish is a delicious preserved condiment that you can enjoy until next summer's bumper tomato crop. 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