Best 9 Fresh Tomato Relish Recipes

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Indulge in the vibrant flavors of summer with our delectable Fresh Tomato Relish! This versatile condiment is a match made in heaven for grilled meats, fish, sandwiches, burgers, tacos, and more. Dive into a world of tangy, sweet, and savory sensations as you explore our curated collection of tomato relish recipes. From classic and traditional to unique and inventive twists, we have something to tantalize every palate. Get ready to elevate your culinary creations with this refreshing and flavorful relish, the perfect companion to any summer feast.

Check out the recipes below so you can choose the best recipe for yourself!

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.

GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH



Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

8 ripe plum tomatoes, cut in half lengthwise
5 tablespoons olive oil
Salt and freshly ground black pepper
1 small red onion, cut in half and thinly sliced
2 tablespoons balsamic vinegar
1/4 cup finely chopped fresh basil plus fresh leaves, for garnish
8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices)
6 tablespoons olive oil
Salt and freshly ground black pepper
16 ounces fresh sheep's milk ricotta
1/4 cup finely chopped fresh flat-leaf parsley leaves

Steps:

  • Heat your grill to high.
  • Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
  • Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
  • Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
  • Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
  • Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.

FRESH CHERRY TOMATO RELISH



Fresh Cherry Tomato Relish image

Here's the idea: we take the liquid produced by marinating fresh cherry tomatoes in salt, pepper and vinegar, and strain it into a pan. We then take this already delicious juice, and make it even more so by reducing it over heat. This intensified liquid is poured back into the tomatoes and we have a great fresh tomato relish that we can use to top grilled meat, chicken, or fish.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 50m

Yield 1

Number Of Ingredients 5

½ cup cherry tomatoes, quartered
1 splash olive oil
1 splash red wine vinegar
1 clove garlic, crushed
kosher salt and ground black pepper to taste

Steps:

  • Stir tomatoes, olive oil, red wine vinegar, garlic, salt, and pepper together in a bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend and juice accumulates, about 30 minutes.
  • Strain accumulated juices into a small skillet and transfer tomatoes back to the bowl. Cook juices over medium heat until liquid reduces and sauce has a syrup-like consistency, 2 to 3 minutes. Pour sauce back over tomatoes into bowl and stir.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 5.4 g, Fat 5.3 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 407.3 mg

INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH



Indian Split Pea Soup with Seared Shrimp and Fresh Tomato Relish image

Provided by Food Network

Time 2h25m

Yield 4 main course servings,or 12 f

Number Of Ingredients 28

12 large shrimp, peeled
l/2 teaspoon ground cumin seed
1/2 teaspoon ground cardamom seed
1/4 teaspoon finely minced garlic
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/8 teaspoon salt
Pinch cayenne pepper
2 teaspoons light vegetable oil (like safflower)
1 tablespoon unsalted butter
1 cup finely minced onion (about 2 medium onions)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
l teaspoon finely minced jalapeno (adjust to desired heat)
2 cups yellow split peas, washed
l teaspoon ground coriander seed
l teaspoon ground cumin seed
1 teaspoon celery seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
8 cups chicken stock
1 cup finely diced fresh tomato
l/4 cup finely chopped onion
1/4 cup minced cilantro leaves
1/2 teaspoon minced jalapeno
2 teaspoons fresh lemon juice
l/2 teaspoon grated lemon rind

Steps:

  • In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry.
  • While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
  • Recommended Wine: Scharffenberger Brut

COLD TOMATO SOUP WITH FRESH CRAB GAZPACHO RELISH



Cold Tomato Soup with Fresh Crab Gazpacho Relish image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/4 cup fresh lime juice
4 large red tomatoes, peeled, seeded and coarsely chopped
1 medium red bell pepper, seeded and coarsely chopped
2 cups canned tomato juice
1 medium cucumber, peeled, seed and diced
1 medium green bell pepper, seeded and coarsely chopped
1 jalapeno, minced
3 cloves garlic, coarsely chopped
1/2 cup chopped cilantro
4 slices good-quality white bread, crusts left on
Salt and freshly ground pepper
1 pound lump crab meat, picked over
1 red bell pepper seeded and diced
1 green bell pepper, seeded and diced
1 cucumber, peeled and diced
2 tablespoons finely chopped cilantro
2 tablespoons lime juice
Salt and freshly ground pepper

Steps:

  • Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish.
  • Combine all ingredients in a bowl and season with salt and pepper to taste.

HAMBURGERS WITH FRESH TOMATO AND ONION RELISH



Hamburgers with Fresh Tomato and Onion Relish image

This is a delicious recipe for any summer bbq or picnic!

Provided by Catherine Cappiello Pappas

Categories     Burgers

Time 20m

Number Of Ingredients 21

for the burger:
3 lbs. fresh ground beef
1 cup fresh breadcrumbs
½ cup milk
½ cup fresh cilantro - chopped
¾ tsp. salt
½ tsp. black pepper
½ tsp. dried oregano
2 tablespoons worcestershire sauce
for the tomato onion relish:
½ cup of fresh cilantro - chopped
juice of ½ lemon
3 vine ripe tomatoes - blanched
1 sweet onion - sliced
2 cloves of garlic - chopped
2 tablespoons soy sauce
2 tablespoons of worcestershire sauce
¼ tsp. red pepper flakes
½ tsp. salt
¼ tsp. black pepper
2 tablespoons of olive oil

Steps:

  • 1. For the Burger: In a large bowl combine all of the above ingredients; mix well and form into desired sized hamburgers. Heat a large 10 inch frying and place the formed burgers. Do not overcrowd the pan. Depending on how thick you make the burgers will determine how long they should be cooked; also it depends on how you like to eat your burgers. For the Tomato Onion Relish: Bring a small sauce pot of water to a simmer and add the tomatoes. Let the tomatoes simmer for about 2-3 minutes. Remove the tomatoes and set aside to cool. Heat a medium sized frying pan with one tablespoon of olive oil and add the onion slices. Sauté the onions until they are transparent. Add the garlic and cilantro. Continue to sauté for another minute or two until the garlic is fragrant. Gently, remove the skin from the tomatoes and chop the meat from the tomatoes. Add the tomatoes to the onions and garlic; continue to sauté on a low heat. Add the seasonings, soy sauce, and Worcestershire sauce and lemon juice and sauté on low for another few minutes. Remove from the heat; place in a bowl and drizzle with a tablespoon of olive oil. Serve with the burgers.

SARASOTA'S FRESH TOMATO AND OLIVE RELISH



Sarasota's Fresh Tomato and Olive Relish image

A simple fresh tomato relish. Serve this over fresh fish, chicken, or lamb. Just a few minutes to put together, let it set at room temp for 5-10 minutes and it is ready to enjoy.

Provided by SarasotaCook

Categories     Sauces

Time 20m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 8

6 -8 plum tomatoes, lightly seeded and diced
2 tablespoons capers
2/3 cup green olives with pimiento, sliced
1 large shallot, fine diced
1 teaspoon minced garlic
4 tablespoons fresh basil, fine diced
2 teaspoons olive oil
pepper

Steps:

  • Relish -- Just mix everything together in a small bowl. Let set at room temp for 5-10 minutes and serve. It is that easy.

SHRIMP & TUNISIAN FRESH TOMATO RELISH



Shrimp & Tunisian Fresh Tomato Relish image

I got this recipe from a co-worker and am posting it for safe-keeping. It is sauteed, marinated shrimp served over a fresh Tunisian relish of tomatoes, yellow bell peppers, scallions, cumin and garlic. I have not tried it yet but thought it sounded yummy.

Provided by MarthaStewartWanabe

Categories     Low Cholesterol

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
10 shrimp, 16/20 count, tails attached
1 garlic clove, minced
1/4 teaspoon salt
black pepper, to taste
1/4 teaspoon crushed red pepper flakes
1 yellow bell pepper, sliced thin
2 tomatoes, chopped
1/4 cup scallion, sliced thin
1 teaspoon cumin, ground
2 tablespoons parsley, chopped

Steps:

  • In a bowl, toss shrimp with 1 tbs. olive oil, 1/8 teaspoons salt, black pepper and red pepper flakes. Set aside to marinate for 15 minutes at room temperature.
  • In a large skillet, heat remaining 1 tbs. olive oil over medium-high heat. Add bell peppers, scallions, garlic, cumin and remaining 1/8 teaspoons salt and saute for five minutes or until vegetables are crisp-tender. Stir in tomatoes and saute for 3-5 minutes or until tomatoes are heated through. Transfer to a platter and cover to keep warm.
  • Add marinated shrimp to skillet. Cook and stir for 2 minutes or until pink.
  • To serve, arrange shrimp on top on Tunisian Fresh Tomato Relish. If desired, sprinkle with freshly chopped parsley. Serve hot or at room temperature.

Nutrition Facts : Calories 210.2, Fat 14.8, SaturatedFat 2.1, Cholesterol 45.6, Sodium 349.6, Carbohydrate 13.2, Fiber 2.9, Sugar 3.6, Protein 8.7

HAMBURGERS WITH FRESH TOMATO AND ONION RELISH RECIPE - (4.5/5)



Hamburgers with Fresh Tomato and Onion Relish Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 21

For the Burger:
3 lbs. fresh ground beef
1 cup fresh breadcrumbs
1/2 cup milk
1/2 cup fresh cilantro - chopped
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
2 tablespoons Worcestershire sauce
For the Tomato Onion Relish:
1/2 cup of fresh cilantro - chopped
Juice of 1/2 lemon
3 vine ripe tomatoes - blanched
1 sweet onion - sliced
2 cloves of garlic - chopped
2 tablespoons soy sauce
2 tablespoons of Worcestershire sauce
1/4 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
2 tablespoons of olive oil

Steps:

  • For the Burger: In a large bowl combine all of the above ingredients; mix well and form into desired sized hamburgers. Heat a large 10 inch frying and place the formed burgers. Do not overcrowd the pan. Depending on how thick you make the burgers will determine how long they should be cooked; also it depends on how you like to eat your burgers. For the Tomato Onion Relish: Bring a small sauce pot of water to a simmer and add the tomatoes. Let the tomatoes simmer for about 2-3 minutes. Remove the tomatoes and set aside to cool. Heat a medium sized frying pan with one tablespoon of olive oil and add the onion slices. Sauté the onions until they are transparent. Add the garlic and cilantro. Continue to sauté for another minute or two until the garlic is fragrant. Gently, remove the skin from the tomatoes and chop the meat from the tomatoes. Add the tomatoes to the onions and garlic; continue to sauté on a low heat. Add the seasonings, soy sauce, and Worcestershire sauce and lemon juice and sauté on low for another few minutes. Remove from the heat; place in a bowl and drizzle with a tablespoon of olive oil. Serve with the burgers.

Tips:

  • Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your relish. Look for tomatoes that are deep red and free of blemishes.
  • Use a variety of tomatoes: Don't be afraid to mix and match different types of tomatoes. This will add depth and complexity to your relish.
  • Don't overcook the tomatoes: Overcooked tomatoes will lose their flavor and become mushy. Cook them just until they are softened and still hold their shape.
  • Add some sweetness: A little bit of sugar or honey will help to balance out the acidity of the tomatoes.
  • Add some acidity: A squeeze of lemon juice or vinegar will help to brighten up the flavor of the relish.
  • Add some herbs and spices: Fresh herbs and spices can add a lot of flavor to your relish. Experiment with different combinations to find what you like best.

Conclusion:

Fresh tomato relish is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for topping burgers and hot dogs, or as a side dish for grilled meats and fish. It can also be used as a spread for sandwiches or wraps. No matter how you choose to use it, fresh tomato relish is sure to add a burst of flavor to your meal.

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