• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Weeknight Wonders
    • Sunday Dinner
    • Because Breakfast
    • Sweet Treats
    • Basics
    • Trimmings
    • Air Fryer
    • Smoking & Grilling
    • Round-Ups
  • Instant Pot
    • Beef
    • Poultry
    • Pork
    • Seafood
    • Pasta
    • Soups & Stews
    • Breakfast
    • Side Dishes
    • Appetizers
    • Cheesecake
    • Desserts
  • About Me/Resources
    • Meet Tina
    • Contact Info
    • Privacy Policy
    • Terms & Conditions
    • Photo Use & Content Policy
  • I cook what I want, I cook what I need

Monday Is Meatloaf

December 14, 2017 Trimmings

Tomato Relish Recipe

28shares
  • Share
  • Tweet

A tangy, savory, gluten-free relish is a refreshing condiment in the middle of winter!

I recently paired this with my Ground Beef Cornish Pasties and it perfectly complimented it.

I found some crazy, colorful smallish tomatoes at the store. They were like mini-heirloom tomatoes, and they were just begging to be put into relish.

aeb83cdd-500a-44db-b128-1982ccd8cacb_39048416711_o

Initially (confession time here) my original thought before finding these was to make a tomato gravy, but I decided that was boring. 😉

I wanted something that would be flavorful, but hold up to storage in the fridge for a few days then versatile enough to serve with a couple of mains.

Of course, I gathered my ingredients. What is in the mystery jar you might ask? This is bacon grease - please don't judge.

We use different fats for cooking, and some impart different flavors or have different uses.

Mostly I use unsalted butter plus olive oil, lard (rarely), and bacon grease (for flavor). I am a working mother who does not always have time to fry bacon to render grease for a dish then just throw it away. I need to be able to make meals on the fly or very quickly. No one wants to wait two hours for biscuits n' gravy on a Saturday morning, it needs to be on the table in about 45 minutes or less before the kids head out to work at their weekend job. Or before they fade away from hunger...

*If you decide to keep some on hand, you will need to take some precautions. Always finely strain all food particles before adding to your jar. Your jar size should be appropriate to what you use on a regular basis. We want to be sure to empty that jar so that it does not stay in there unused for six months. Rotate, rotate.

8e413066-1de7-4c87-8a9f-39c7d395f654_39049045031_o

First, if you don't have grease on hand then fry four slices of bacon then discard the bacon (or snack, yum!) keeping the grease. Slice one half bunch of green onions, two stalks of celery, and half a lemon.

You will also need two smashed cloves of garlic. To do this, place your knife on top of the garlic clove sideways, make a fist, and smash the knife. This will smash the clove you can peel it, but keep it large enough to throw in the pan.

09f7e784-3bc9-4fa4-b097-b4c9774a3a2b_27272004329_o

Add these veggies to you pan with the bacon grease, and saute until softened. While these are cooking slice your tomatoes in half, don't throw in the pan whole as we want to cook down quickly to retain maximum flavor. We also want a more chunked tomato at the end because this is a relish not a sauce. Add these to the pan, cook for a few minutes just to start to break them down.

You can also use any fresh small tomato for this recipe like San Marzano, Campari, or grape.

Then add salt, pepper, hot red pepper flakes, brown sugar, and chicken broth. I also added a few tablespoons of white wine, but this is optional. Many times I find myself with recipes that require a small amount of wine then I end up not drinking the entire bottle. I freeze the leftover wine in ice cube trays to use later.

59d01748-0682-455e-a7cd-fd85ec24f9a7_39048416461_o

Bring the pan to simmer, and cook for 15 minutes. Break up your larger tomatoes if needed, and cook until the liquid is a creamy but chunky veggie consistency like in the picture below.

This recipe makes a large generous cup or so of relish. It can be kept in the fridge for up to a week.

Alternative serving suggestions: hamburger topping, braised shrimp or fish, or add in to a casserole dish for added depth of flavor.

b1065667-1d8f-4c10-b468-9acc9ca73a10_27272003459_o

  • Servings: 1 ½ generous cup
  • Difficulty: Easy
  • Print

Ingredients

1 pint grape, campari, or san marzano tomatoes

½ bunch green onions, sliced

2 garlic cloves, smashed

½ lemon, sliced

1 Tablespoon bacon grease for sautéing, or four slices of bacon

½ cup unsalted chicken broth

2 stalk celery, finely sliced

¼ hot red pepper flakes

⅛ teaspoon brown sugar

3 Tablespoons dry white wine, optional

Salt and pepper to taste

 

Directions

  1. Preheat a medium-size skillet. Fry bacon, then remove leaving bacon grease in pan. While cooking the bacon, halve the tomatoes. Slice the green onions, lemon, and celery. Smash the garlic cloves.
  2. Once the bacon grease is ready add onions, celery, lemon, and garlic cloves to the pan for a few minutes to soften on medium heat. Add the tomatoes, salt, pepper, hot red pepper flakes, and brown sugar to pan then cook for about 7 minutes to soften.
  3. Add chicken broth and wine (optional) to pan then cook for additional 15 minutes or until the relish cooks down to a creamy but still chunky consistency.
  4. Serve immediately, or cool to store in the refrigerator. May be stored up to a week. Heat in microwave to serve later.

*Note: We are a participant in the Amazon Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

The Usual Suspects

Previous Post: « Strawberry Shortcake Recipe
Next Post: Ground Beef Cornish Pasties with Tomato Relish »

Primary Sidebar

Follow Us

  • Pinterest
  • Instagram
  • Facebook
  • YouTube

Popular Posts

instant pot omelette bites

Instant Pot Omelette Bites

sirloin tips with mushroom gravy in white ceramic bowl with dark blue flowers on concrete background with fresh parsley and whole or sliced mushrooms

Instant Pot Beef Tips Recipe

Load up on new recipes, exclusive goodies + more

get exclusive cook'd content straight to your inbox.

Amazon Disclosure

Monday is Meatloaf is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Footer

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 Monday Is Meatloaf on the Cookd Pro Theme

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.