Bips Ripe Tomato Relish Recipes

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RIPE RAW TOMATO RELISH



RIPE RAW TOMATO RELISH image

This is a good relish to go on hot dogs,or any of your dishes. You can even eat it right out of the jar. This recipe is for time after time.

Provided by Eddie Jordan

Categories     Spreads

Time 15m

Number Of Ingredients 10

4 qt ripe tomatoes, diced
2 medium red bell pepper, diced
1 bunch celery, diced
1/2 can(s) sea salt
2 medium green bell pepper, diced
2 c sugar
1 c brown vinegar
1 tsp mustard seed
1 tsp celery seed
1 medium onion, diced

Steps:

  • 1. Stir salt into diced tomatoes, peppers, celery, and onion.
  • 2. Put into a strainer overnight.
  • 3. In the morning add sugar,vinegar,mustard seed, and celery seed
  • 4. Put into jars and refrigerate.

SWEET TOMATO RELISH



Sweet Tomato Relish image

This is my husband's grandmother's recipe. It is AMAZING served over meatloaf!

Provided by Janet Raymond

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h25m

Yield 60

Number Of Ingredients 7

15 ripe tomatoes - peeled, seeded, and chopped
4 Granny Smith apples - peeled, cored, and chopped
5 sweet onions, chopped
2 cups white sugar
5 fluid ounces white vinegar
1 tablespoon pickling spice, bundled in cheesecloth
6 1-pint canning jars with lids and rings

Steps:

  • Combine tomatoes, apples, onions, sugar, vinegar, and pickling spice bundle in a large pot; bring to a boil and cook together about 10 minutes, stirring occasionally.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 41.7 calories, Carbohydrate 10.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.4 mg, Sugar 9.1 g

BIP'S RIPE TOMATO RELISH



Bip's Ripe Tomato Relish image

My Mississippi grandmother, Bip, would be well over 120 years old if still alive today. Yet she is still living in our thoughts, often because we still enjoy so many of her recipes. This is one that my family has enjoyed for many, many years and always gets passed down to the next generation. Its tart but sweet taste adds to any dish. We use it as a condiment for meats, salads, eggs, or as a spread with cream cheese and fancy crackers. I've even stuffed jalapenos with it. Its uses are limited only by one's imagination. It's a deliciously wonderful relish to have on hand.

Provided by Love2Cook

Categories     Relishes

Time 5h45m

Yield 48

Number Of Ingredients 9

12 large tomatoes, peeled and chopped
4 large yellow onions, chopped
3 cups apple cider vinegar
2 tablespoons salt
2 teaspoons ground cloves
2 teaspoons ground ginger
2 teaspoons ground cinnamon
4 large apples - peeled, cored and chopped
7 (1 pint) canning jars with lids and rings, or as needed

Steps:

  • Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.
  • Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 26.3 calories, Carbohydrate 5.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.6 g, Sodium 294.6 mg, Sugar 3.6 g

RIPE TOMATO RELISH



Ripe Tomato Relish image

Another Grandmother recipe. This relish is savory more than sweet. It doesn't have cinnamon and clove like other recipes. It's excellent as a compliment to pork and other meats. Mix with mayo for a dynamite Thousand Island salad dressing. Cooking time includes time to let the tomato mixture "sweat".

Provided by kayc1218

Categories     Salad Dressings

Time P2DT2h

Yield 10 pints, 45 serving(s)

Number Of Ingredients 11

1 peck ripe tomatoes
6 green peppers
3 red bell peppers
3 hot peppers (I use serrano or jalapeno)
6 white onions
3 bunches celery
5 cups cider vinegar
2 lbs light brown sugar
1 tablespoon celery seed
2 ounces mustard seeds
1 cup salt

Steps:

  • Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.).
  • In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars.
  • Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal.
  • Relish will last up to 2 years if kept in dry, dark storage.

Nutrition Facts : Calories 104.7, Fat 0.4, SaturatedFat 0.1, Sodium 2549.6, Carbohydrate 24.2, Fiber 1.4, Sugar 21.9, Protein 0.9

RIPE TOMATO RELISH 2



Ripe Tomato Relish 2 image

Make and share this Ripe Tomato Relish 2 recipe from Food.com.

Provided by Steve P.

Categories     Sauces

Time 3h30m

Yield 4 pints

Number Of Ingredients 7

8 quarts ripe tomatoes, blanched,peeled,and chopped (about 40 to 45 tomatoes)
8 onions, chopped
1 tablespoon salt
2 cups sugar
2 cups vinegar
3 green bell peppers, cored and chopped
3 red bell peppers, cored and chopped

Steps:

  • Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until thick (about 3 hours).
  • Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.

Nutrition Facts : Calories 801.1, Fat 3.5, SaturatedFat 0.6, Sodium 1834.5, Carbohydrate 186.1, Fiber 24.4, Sugar 152.9, Protein 16.7

BIP'S RIPE TOMATO RELISH



Bip's Ripe Tomato Relish image

My Mississippi grandmother, Bip, would be well over 120 years old if still alive today. Yet she is still living in our thoughts, often because we still enjoy so many of her recipes. This is one that my family has enjoyed for many, many years and always gets passed down to the next generation. Its tart but sweet taste adds to any dish. We use it as a condiment for meats, salads, eggs, or as a spread with cream cheese and fancy crackers. I've even stuffed jalapenos with it. Its uses are limited only by one's imagination. It's a deliciously wonderful relish to have on hand.

Provided by Love2Cook

Categories     Relishes

Time 5h45m

Yield 48

Number Of Ingredients 9

12 large tomatoes, peeled and chopped
4 large yellow onions, chopped
3 cups apple cider vinegar
2 tablespoons salt
2 teaspoons ground cloves
2 teaspoons ground ginger
2 teaspoons ground cinnamon
4 large apples - peeled, cored and chopped
7 (1 pint) canning jars with lids and rings, or as needed

Steps:

  • Combine tomatoes, onions, apple cider vinegar, salt, cloves, ginger, and cinnamon in a large stock pot over medium heat. Bring to a boil, reduce heat to low, and simmer until tomatoes have broken down and liquid has reduced by 1/3, about 2 hours. Stir apples into the relish and simmer, stirring occasionally, until apple pieces have started to break down but are still small pieces, about 30 more minutes.
  • Sterilize jars, lids, and rings in boiling water for at least 5 minutes. Pack the tomato relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 26.3 calories, Carbohydrate 5.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.6 g, Sodium 294.6 mg, Sugar 3.6 g

RIPE TOMATO RELISH



Ripe Tomato Relish image

This is absolutely a "labor of love" and people really do appreciate it, especially after they taste it. I have made this for about 35 years having the recipe only in my head and just knowing when it was right. Last year my daughter asked me to please write it down and her mother-in-law wanted to know how to make it, so as I...

Provided by Donna Brown

Categories     Spreads

Number Of Ingredients 11

tomatoes, peeled and chopped (i put them in a large colander and drain as i'm peeling, you'll want a complete colander full of chopped tomatoes) i usually use about a 5 gallon bucket full of tomatoes
4-5 lg. bell pepper, chopped fine in a blender
4-5 banana pepper, chopped fine in a blender
6-8 hot pepper, chopped fine in a blender
2-3 jalapeno pepper, chopped fine in a blender, be sure to remove seeds and inside membranes to keep from being too hot
5-6 onions, depending on size of onions, chopped fine in a blender
sugar
about a cup of white vinegar, depending on acidity of tomatoes
salt
2-3 Tbsp pickling spices, tied in cheesecloth or other clean white cloth
cinnamon stick

Steps:

  • 1. I'll put peppers and onions in a blender about 1/2 full, then finish filling with water and put top on. Chop or grind until finely chopped. Drain in a colander. It'll take 3-4 times doing this until all onions and peppers are chopped. Put these ingredients in a large pot along with drained, chopped tomatoes. Add vinegar and about a cup of sugar (at first). Drop in cinnamon stick and pickling spices tied in clean white cloth. Add some more salt, sorry, I don't have an amount. At this point, it goes by taste. Bring all ingredients to a rolling boil, then drop heat down to a simmer. Taste it and you will probably have to add more sugar (maybe another 1/2 - 1 cup) and maybe a bit more salt. I usually cook about 45 minutes to an hour on a slow boil. If it doesn't cook down enough, sometimes I'll drain off some of the liquid into a colander and return relish to container. You'll want finished product kind of thick, not a lot of juice at all. When desired thickness is reached, remove cinnamon stick and spice cloth. While relish is cooking, wash and sterilize about 4-5 pint jars (or if you want to give for gifts, the smaller jelly jars). Ladel relish into hot jars and seal. Water bath about 5-10 minutes. No need to pressure these. **If I have it, sometimes I'll put about 1 cup of shredded cabbage into mixture before cooking. I'll save my husbands' older white handkerchiefs and cut them in 1/4 to tie pickling spices in, makes a perfect size, talk about frugal. NOTE: The easiest way to peel tomatoes for canning purposes is to wash them, cut an X on top (not stem side) and dunk in boiling hot water for a few seconds, remove from water and skin will peel off easily, make sure you remove core, too. (I'll save the juice I drained from the tomatoes to can later, just be sure to strain well to remove seeds.)

QUICK TOMATO RELISH



Quick tomato relish image

This simple recipe makes one jar of fresh relish, which you can serve with steak or white fish

Provided by Tom Kerridge

Categories     Condiment

Time 20m

Yield makes 1 large jar

Number Of Ingredients 7

1kg diced, ripe on-the-vine plum tomatoes
2 diced red onions
150ml extra virgin olive oil
2 grated garlic cloves
3 tbsp small capers
3 tbsp chopped parsley
1 tbsp balsamic vinegar

Steps:

  • In a mixing bowl, toss together 1kg diced, ripe on-the-vine plum tomatoes, 2 diced red onions, 150ml extra virgin olive oil and 2 tsp flaky sea salt. Tip onto a baking tray and place under a hot grill for 5-10 mins or until charred.
  • Tip back into the bowl, stir in 2 grated garlic cloves and 3 tbsp small capers and leave to cool for 10 mins. Stir in 3 tbsp chopped parsley and 1 tbsp balsamic vinegar.

Nutrition Facts : Calories 17 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.1 milligram of sodium

FRESH TOMATO RELISH



Fresh Tomato Relish image

My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. -Lela Baskins, Windsor, Missouri

Provided by Taste of Home

Time 30m

Yield about 6 pints.

Number Of Ingredients 12

2 cups white vinegar
1/2 cup sugar
8 cups chopped tomatoes (about 11 large)
1/2 cup chopped onion
1 medium green pepper, diced
1 celery rib, diced
1/4 cup prepared horseradish
2 tablespoons salt
1 tablespoon mustard seed
1-1/2 teaspoons pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

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