Being a city-girl, I never had the chance to grow my own vegetables until moving to South Africa. I have love the experience of learning how to grow food and prepare meals with produce that comes directly from my garden! When those little red balls were still green, I thought I would try my luck at the “fried green tomato recipe” but thankfully, I came to my senses and decided to wait for the bounty of ripe tomatoes.
With Summer coming to an end, I am sadly enjoying the final crop of my mouth-watering, juicy, plump baby tomatoes.The plethora of these yummy red fruits has forced me to create a number of fast and easy recipes before they all rot in their own juices. There is one recipe in particular that I have decided to share because it seems to have been a real hit this season.
The duo of tomato relish can be served with all types of meats and vegetables. It has a sweet and sour flavor so it really does go with most grilled foods.
The recipe is as follows:
- 1 lb(500 gm) baby tomatoes
- ½ cup sundried tomatoes, packed in oil
- 1 red bell pepper, chopped
- ½ cup onion, chopped
- ½ cup balsamic vinegar
- ½ cup white balsamic vinegar
- ½ cup water
- 1 cup sugar
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tbsp sambal Oelek (Indonesian spice paste found in most grocery stores)
- Bring vinegars, water, sugar and seeds to a boil.
- Add onions, tomatoes and pepper to mixture
- Simmer mixture for aprox. 1 hour or until the relish is reduce to a syrup-like consistency.
- Add sambal olelek and continue simmering for an additional 5 minutes.
- Let cool and serve with grilled meats or vegetables.