As the garden winds down and those last green tomatoes cling stubbornly to the vine, there’s no better way to capture their fresh, tangy essence than by transforming them into a vibrant relish. This ...

BEECHWORTH TOMATO RELISH. Recipe #7761 Submitted by Sjh1107. Makes 10 cups. Prep 15 minutes (plus 30 minutes standing time) Cook 1 hour 15 minutes (plus cooling time) ...

1. For tomato relish, heat oil in a large saucepan over medium-high heat, then sauté onion and garlic until tender (4-5 minutes). Stir in paprika until fragrant (30 seconds), then add tomato and thyme ...

Tangy Tomato Relish. Yield: Makes 3 cups. The secret to this recipe is the Worcestershire sauce, which gives this tangy, roasted tomato relish extra depth. Ingredients 2 (14 oz cans) cherry tomatoes, ...

At our house, we love flank steak. It’s inexpensive, great to grill, and at home with Asian flavors, Latin flavors, and just good old summer flavors. That’s why I chose it as a vehicle for ...

Season relish with salt and pepper to taste. Serving: Serve hot or cold over grilled vegetables, chicken or fish. Source: Adapted from Tom Capretta, culinary instructor, Cuyahoga Community College.

Adapted from Palomino Restaurant in Westwood. The recipe can be made using fresh tomatoes. Substitute a generous pound (about 7) of plum tomatoes, peeled, seeded and crushed with juice.

Let the boerewors and relish simmer for 10 – 15 minutes , stirring occasionally , or until the relish is thick. Once the relish has thickened, you can dig in. Read more on these topics ...