Best 7 Sarasotas Fresh Tomato And Olive Relish Recipes

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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.

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.

STEAK SANDWICH ON TOASTED GARLIC BREAD WITH TOMATO-BLACK OLIVE RELISH WITH SKILLET FRIES



Steak Sandwich on Toasted Garlic Bread with Tomato-Black Olive Relish with Skillet Fries image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 20

1/4 cup plus 2 tablespoons olive oil
3 cloves garlic, smashed
8 (1-inch) thick slices of Italian bread
1 porterhouse steak, about 2 pounds
Salt and freshly ground black pepper
2 vine-ripened tomatoes, diced
3 tablespoons pitted and chopped Nicoise olives
2 tablespoons finely sliced basil
2 tablespoons finely diced red onion
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
3 tablespoons olive oil
1 large red onion, thinly sliced
1 large red bell pepper, finely diced
1 large yellow bell pepper, finely diced
2 cloves garlic, finely chopped
6 large Yukon Gold potatoes, skin on, parboiled and diced
Salt and freshly ground pepper
1/4 cup finely chopped fresh parsley

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



Tomato Olive Relish image

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

2 cups diced fresh tomatoes
2 cups pitted chopped green olives
1 1/2 cups walnut pieces
1/4 cup olive oil

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



Roasted Tomato Salsa image

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

12 large tomatoes, halved and seeded, divided
2 tablespoons olive oil, divided
1 bunch fresh cilantro, trimmed
1/4 cup lime juice
4 garlic cloves, peeled
2 teaspoons grated lime zest
1 large sweet yellow pepper, finely chopped
6 jalapeno peppers, minced
12 green onions, thinly sliced
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground chipotle pepper
2 teaspoons salt
1/4 teaspoon Louisiana-style hot sauce
Tortilla chips

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



Grilled Chicken Breasts with Tomato, Olive, and Feta Relish image

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

1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
1/2 cup pitted Kalamata olives, chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
3/4 cup crumbled feta cheese (about 3 1/2 ounces)
4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)

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



Cauliflower

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

1 large cauliflower head
1/2 cup pitted kalamata olive
3 sun-dried tomatoes, thinly sliced
3 1/2 tablespoons olive oil, divided plus more
2 tablespoons chopped flat leaf parsley
1 teaspoon fresh lemon juice
kosher salt
fresh ground black pepper
3 garlic cloves
2 plum tomatoes, cored, quartered

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



Roasted-Tomato Salsa image

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

9 plum tomatoes, cut into 1/2-inch pieces
1 large white onion, quartered
3 jalapeno chiles, plus more if desired
2 garlic cloves, unpeeled
Coarse salt

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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