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 ...

Coarsely chop tomatoes, cabbage, peppers and onion. Mix and divide in half. Process first half with pulse button in food ...

Preparation. Step 1. Combine tomatoes, onions, peppers, and 1/4 cup coarse kosher salt in large glass bowl. Stir to mix. Cover and let stand in cool place at least 12 hours and up to 1 day ...

— Recipe from Bobbi Butka of Ivins, Utah, who got it from "The All New Fannie Farmer Boston Cooking School Cookbook" GREEN TOMATO RELISH. 7 pounds ground and drained green tomatoes. 3 pounds ...

Preparing the tomatoes, combine the Panko breadcrumbs and Parmesan in a shallow bowl. Pour the buttermilk into another shallow bowl. Season the flour lightly with salt and pepper, place in a 3rd ...

Cathrine Pysar was looking for a recipe for Green Tomato Relish. Lynn Burke of Farmington writes, “Here’s my recipe, which I got from my grandmother’s very dear friend, some 35 years ago!

View Recipe. Make tomato season last all year long with this relish. If you've still got lots of green tomatoes on the vine at the end of the season, put them to good use and make a few jars of ...

Don't worry, squeamish readers, this recipe is just for the relish. If you haven't tried tongue though, ... Green Tomato Relish. 2 cups green tomato, cut into small dice.

Cut tomatoes in thin slices, put in dish and sprinkle with salt. Cut onions up thinly, sprinkle with salt in separate dish. Leave both tomatoes and onions for 12 hours.