Helllooooo summer time! I don't know about you, but this beautiful weather has me feeling all the summer vibes. And of course the afternoon thunderstorms. It's got me thinking pool days, cookouts and tons of yummy food (and produce!) that summer brings! Like this Tomato Relish recipe. There are several reasons why I love relishes! They can be so versatile and used on many different plates- so you get more bang for your buck so to speak. This relish in particular is delightful on fried soft shell crabs, but is also just as tasty on bacon avocado toast! You could also throw on top of a salad or add it to a summer sandwich to give it a little something extra! It's all about providing a layer of acidity to your dish to give it an extra punch of flavor. Sure, the dish is probably good as is- but why not be EXTRA?! Life is too short to be basic if you ask me. And honestly, with a recipe as easy as this, you'll be asking yourself why you didn't make this sooner! (Maybe because you're just now sharing the recipe with us Magen, DUH!). This recipe is great because you can make it ahead and store in an airtight container in your fridge (insert Mason Jar here) and grab it to use on your dishes throughout the week. It's such an easy go to, that it should be a staple in your house this summer! I for one am always going to have some on hand. Now there are only methods of "putting up relish" if you will, that involves canning. Which is a larger topic that deserves it's own blog post! And one day I will make one- when I actually get to grow and can my own vegetables (stay tuned!). I am super looking forward to that day when my house is finished being built and I can do this. But until then, this super fresh and chunky relish is simply amazing and deserves a spot in your refrigerator this summer! :
Serves: 16 oz
Ingredients:
1 lb Cherry or other sweet tomatoes, sliced in half
2 tbsp EVOO and/or avocado oil
2 tbsp Balsamic vinegar
2 tbsp Rice vinegar
1/2 fresh lemon, juiced
2 tbsp honey
1 half purple onion, sliced chiffonade style (thin) into ~1 inch strips
2 cloves garlic, minced
Handful of basil, chopped into thin strips
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground black pepper
2 regular size mason jars
Notes:
Dairy free
Gluten free
Directions:
Combine the oil, balsamic vinegar, rice vinegar, lemon juice and honey into a mason jar. Shake until well mixed and one homogenous layer.
Add the garlic, oregano, salt and pepper to the mason jar and shake again. Once mixed, divide the mixture between the two mason jars.
Divide the onions, tomatoes and basil between the two mason jars and shake them both one last time.
Store sealed in the refrigerator for one day prior to using for best results (but a minimum 1-2 hours prior to use). Keep in refrigerator until completely used, within a week or two.
What foods are you most excited about this summer? Mine are fresh salads, anything with fresh produce and of course, seafood! Have something you're craving or want to see? Drop me a comment or message to let me know!
Until next time, Cheers! Magen Check
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