Hey, What’s Cookin’?
We should be trying to relish any garden-fresh veggies while we can because autumn is officially here! Does that mean eating salad after salad? No, definitely not! Fresh produce can be amply enjoyed when it has been prepared as a relish. What exactly is a relish? It’s a combination of ingredients (either raw or cooked) that augments or enhances a main dish.
There’s nothing wrong with proteins cooked simply. But Tomato and Onion Relish is a delicious topping that elevates plain broiled fish, baked chicken, grilled burgers or sausages. The quality of balsamic vinegar is very important in this recipe; buy the best you can afford because there will be a tremendous difference in flavor. Tomato and Onion Relish is quick and easy to make as well; if you’ve got garden tomatoes that you need to use within one day, turn them into a relish that you can enjoy for a whole week (refrigerated) or longer (frozen for future use)!
Tomato and Onion Relish
Adapted from: various internet recipes
- 1/2 tbs extra-virgin olive oil
- 2 cups tomatoes diced (or cherry tomatoes, whole)
- 1 cup onion, diced
- 1 tbs coconut sugar (or brown sugar)
- 1/4 cup excellent quality balsamic vinegar
- 1/2 tsp kosher salt
Add oil to a nonstick skillet over medium heat. Add remaining ingredients. Bring to a simmer, stirring occasionally. If using cherry tomatoes, press them with the back of the spoon to pop them and release their juices. Continue to simmer until the juices evaporate and the balsamic thickens; approximately 20-30 minutes.
Serve immediately or cool and refrigerate in an airtight container.
Notes: You can freeze the chutney in an airtight container. Thaw in the refrigerator for future use.
Photograph via pinterest