In the vibrant culinary landscape of Sarasota, a delightful relish crafted from the freshest tomatoes and plump olives takes center stage. This savory condiment, bursting with sun-kissed flavors, is a symphony of tangy tomatoes, briny olives, aromatic herbs, and a hint of zesty citrus. Whether you're seeking a versatile accompaniment to elevate your grilled meats, a vibrant topping for your favorite sandwiches, or a zesty dip for your crudités, this relish is sure to tantalize your taste buds.
This article presents a collection of tantalizing recipes that showcase the versatility of Sarasota's fresh tomato and olive relish. From the classic relish recipe, bursting with garden-fresh flavors, to a delightful pasta salad featuring the relish as a vibrant dressing, this article has something for every palate. Explore the tangy tomato and olive tapenade, perfect for spreading on crackers or crostini, or indulge in the flavorful relish-infused shrimp tacos, where the relish adds a refreshing twist to this classic dish.
For those seeking a hearty and satisfying meal, the relish-braised chicken with roasted vegetables offers a medley of flavors and textures. And if you're looking for a refreshing summer treat, the relish-infused gazpacho is a chilled soup that bursts with the essence of Sarasota's sun-ripened tomatoes. Whether you're a seasoned chef or just starting your culinary journey, these recipes will guide you in creating dishes that capture the spirit of Sarasota's vibrant culinary scene.
FRESH TOMATO RELISH
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
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.
STEAK SANDWICH ON TOASTED GARLIC BREAD WITH TOMATO-BLACK OLIVE RELISH WITH SKILLET FRIES
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 20
Steps:
- Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes. Preheat broiler. Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown. Heat grill pan over high heat until smoking. Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices.
- Combine all ingredients in a bowl.
- Assemble: Arugula Toasted Italian bread Sliced steak Tomato-Olive Relish
- Place arugula on 4 slices of toast. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread slices.
- Heat olive oil in a medium cast iron skillet over medium heat. Add onions and cook until soft. Add peppers and garlic and cook for 3 to 4 minutes. Add potatoes and cook until golden brown, season with salt and pepper.
TOMATO OLIVE RELISH
Great summer relish! This recipe is from a gardening show that featured recipes using fresh produce at the end of the segment. I love to eat this relish as is, although it is fabulous when heaped over grilled zucchini (as the original recipe suggests).
Provided by wildhorse
Categories Vegetable
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Stir together all ingredients in large bowl.
- DONE!
Nutrition Facts : Calories 346.6, Fat 35.1, SaturatedFat 4, Sodium 700.9, Carbohydrate 8.1, Fiber 4.2, Sugar 2.6, Protein 5.4
ROASTED TOMATO SALSA
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 32 servings (8 cups)
Number Of Ingredients 15
Steps:
- Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.
Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH
Categories Cheese Chicken Dairy Herb Olive Tomato Quick & Easy Low Cal Backyard BBQ Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.
CAULIFLOWER "STEAKS" WITH OLIVE RELISH
Thickly cut cauliflower slices, roasted, and topped with a tangy olive relish. Perfect side dish. Add beans to the relish for vegetarian meal.
Provided by abray6212
Categories Cauliflower
Time 30m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove leaves and trim stem end of cauliflower, leaving core intact. Slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve).
- Finely chop enough loose florets to measure 1/2 cup.
- Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
- Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches.
- Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
- Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
- Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.
ROASTED-TOMATO SALSA
A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic, adding a rich, smoky flavor to this spicy dip that's a crowd-pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
- Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
Tips:
- Choose ripe, flavorful tomatoes for the best relish flavor.
- Use a variety of olives, such as kalamata, green, and black, for a more complex flavor.
- Add other vegetables to the relish, such as cucumbers, bell peppers, or onions, for a more colorful and flavorful relish.
- Use a food processor to quickly and easily chop the tomatoes, olives, and other vegetables.
- Season the relish to taste with salt, pepper, and other herbs and spices.
- Let the relish rest for at least 30 minutes before serving to allow the flavors to meld.
Conclusion:
This fresh tomato and olive relish is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for topping grilled meats, fish, or vegetables, or for adding flavor to salads, sandwiches, and wraps. It is also a great way to use up leftover tomatoes from your garden. So next time you have a batch of ripe tomatoes, be sure to try this easy and flavorful relish recipe.
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