Tomatoes and peppers are in full swing now in Santa Barbara and the farmers markets are displaying some of the most amazing heirloom varieties. My Romas have given me harvest now almost three days a week and the cherry tomatoes are so sweet many don't make it in the house after picking.
After a couple days last week I have about 4 pounds of Romas harvested and did not want them to start going bad on the counter and wanted to find a new recipe to add to the site that was a cross between a potential salsa and a great marinara or pasta sauce. I went to my canning library, now six books strong, to search the numerous tomato recipes that I had at my disposal.
From the Pickled Pantry I found a recipe that piqued my interest because of the use of "fresh" oregano and basil as listed ingredients. I have had a hearty oregano plant growing now for two years straight and have yet to use a leave other than to dry it in my Nesco dehydrator. In addition I got a late start on the broad leaf basil this year and though my plants are still small they leaves are green, leafy and so tasty.
I found myself excited to make this recipe as I have been canning fruit like peaches and apricots for most of the summer. The zucchini of course is coming out of the garden daily with so much now I'm getting desperate for ways to prepare, preserve, or basically store it! But tending my plants and watching those little yellow buds develop into something magically is fantastic. My Romas, though my hubby was disappointed that I didn't plant more beef steak and bigger maters, have been just the ticket to making the sauces that I have been waiting for all season. Now with my tomato load ready I give you one of the tastiest relishes I have ever made. The recipe said to wait six weeks to develop flavors but right out of the pot it was amazing. An adaptation of the Italian Tomato Relish recipe was a so easy to make! Enjoy!
Italian Tomato Relish
4 lbs plum tomatoes
2 T. olive oil
1 onion diced (3/4 cup)
1 bell pepper (1/2 cup)
1 1/2 cups red wine vinegar
1/2 cup white wine (I omitted)
2 T. balsamic vinegar
2 T. chopped fresh oregano
2 1/2 T. sugar
2 t. kosher salt
1 head garlic (8 cloves)
5 large sprigs fresh basil
Dip the tomatoes in boiling water for about 30 seconds. Remove peel and dice. You should have 9 cups. (I choose not to peel my tomatoes. I don't mind the peels)
Heat the olive oil in a stainless steel pot or enameled dutch oven and over medium-low heat onion, bell pepper, and garlic and saute until softened about 5 minutes. Add tomatoes, wine vinegar, wine, balsamic vinegar, oregano, basil, sugar and salt. Bring to a boil, stirring occasionally and simmer for 10 minutes. The consistency should be like a loose but meaty salsa. Remove from heat and taste to adjust sugar and salt, if needed.
Ladle tomato mixture into pint jars leaving 1/2 inch headspace. Remove any air bubbles and refill to headspace if necessary. Wipe rims and add hot lids/rings. Process in water bath canner for 15 minutes once the water comes back to a full rolling boil. Let cool undisturbed for 12 hours. Do not open for at least 6 weeks to allow the flavors to develop.
Last week I asked for a Crock Pot version for some followers that want to make Apple Butter. I received quite a few and wanted to get this r...
What is a PawPaw? Fruit: The pawpaw is the largest edible fruit native to America. Individual fruits weigh 5 to 16 ounces and are 3 to 6 in...
I don't have much history with canning, but I have learned so much about this craft and the crazy names people have for some of the can...
One of recipes I would see over and over that looked amazing in photographs is Apple Pie filling. This recipe is everything inside the pie ...
Tomato season for Santa Barbara is almost here. The smell of the vines when you run your fingers across the stems is one of the most pronoun...
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
I have been getting quite a few requests for Horseradish and have only found that there were a few recipes that said, "add vinegar, pac...
One of the basics of canning during the season is making a jelly. For many its the most difficult to get to the proper consistency. I'm ...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
We are coming upon Pear season again and a few years ago Renee shared with me a Pear Cranberry Pie Filling that I tried and it was amazingl...