A Homemade Tomato Relish that Beats Store-Bought
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- Опубликовано: 27 авг 2024
- Hello everyone. Welcome to Cooking with Lee. This video is about "A Homemade Tomato Relish that Beats Store-Bought"
I have been making this tomato relish for years. It is so good. Delicious with so many things, bacon & eggs, sandwiches, meat, vegetables, cheese, antipasto platters, burgers, muffins, hot chips, hotdogs, the list goes on.
Wherever I've worked as a chef, we end up putting this on the menu. Customers even write reviews about it.
One of my favourite ways of serving it was always with Savoury Muffins and butter and as an accompaniment with eggs. One place where I worked, we constructed a burger which received so many 5-star reviews, and I am convinced, it was because of this relish. We put this relish on one side of the burger bun and on the other side, we slathered mayonnaise. Amazing. It pairs so well with mayonnaise.
It also makes a wonderful gift. The recipe makes a lot, so I've also listed the measurements for a half serve of the relish.
Measurements
4 1/2 kgs tomatoes
1 1/2 kgs onions
1/3 cup salt
1250 to 1500mls white vinegar
1250 grams white sugar
3 tablespoons mustard powder
2 tablespoons curry powder
1 teaspoon cayenne pepper
Half Recipe
2 1/4 kgs tomatoes
750grams onions
3 tablespoons salt
700mls white vinegar
700 grams white sugar
1 1/2 tablespoons mustard powder
1 tablespoon curry powder
1/2 teaspoon cayenne pepper
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About me:
My name is Lee, and I am passionate about good food. My beautiful mother, who is a wonderful cook, patiently introduced me to cooking when I was just a small child. My homestyle recipes are easy, delicious and inexpensive to make.
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#tomatorelish #Condiment #TomatoRelishRecipe #tomatochutney #addictivesauce
![Golden Mustard Pickles aka Piccalilli [10x better]](http://i.ytimg.com/vi/dMnpMYL1EOU/mqdefault.jpg)
Hello from Vancouver BC. This is my second batch Lee, absolutely delicious right out of the jar 😳😂
Am going to try your piccalilli next 😉
Oh wow, that's so cool, thousands of miles away and we're making the same relish. I'm so glad you like it. The piccalilli is so yum as well. Would love your feedback on the piccalilli. Thanks so much for your comment. 😄
Greetings from New Zealand. Thank you so much I've never ever thought of checking RUclips for a tomato relish before, and now I'm very happy that I have. Because yours was the first recipe that came up and it looked so easy and simplistic to follow which got me hooked. "Line and sinker" lol
So I'm going to do my first batch up tonight when i get home. So once again thank you.
You are most welcome. Greetings to you, my daughter lives in Auckland, I've visited a few times, such a beautiful country and the people are so friendly. She loves living there. I hope you like this recipe. It is very easy, just a bit of waiting. Please let me know what you think of it. We just love it on anything, with a little mayo :)
Wow... Does she..?? Coolies,😀 I live about a 2 and a half hour drive North of Auckland called Whangarei up in Northland and yes it is but I at times take it for granted because being from NZ I guess you become immune to it 😂
But I hope you enjoyed your visits here though, and I'm sure you did especially having awesome catch ups with your daughter. 😀
And sure I'll let you know what I think and also know it's going to be yumcious 😂 it's like I can taste it in my mouth already. 😀👌
So once again thank you for sharing your recipe. 😃
Yeah, you are very lucky living there. Australia is a beautiful place as well, but there's something very special about NZ. Gee, I think she went on a small holiday to Whangarei, where the hole in the rock is, she sent me a photo. I'll have to ask her. Hahaha I hope you like it, the printed recipe is in the description of the video. Have a great Sunday. @@kevingarland1301
@@leescooking Ahh.... Right yes there's "The Hole in The Rock" up North further from Whangarei called The Bay Of Islands, but the one I think you're talking about is The Mermaid Pools where you have to walk through a gap like hole thing in a mountain which is out at the beach called Matapouri. But It's closed now, and yes Australia is very beautiful I've been to the Opera House and The Blue Mountains out west of Sydney, it was awesome
Yes, the Bay of Islands, I talked to my daughter, and she said that she has passed through Whangarei, she said it was lovely. The blue mountains are beautiful, I live in rural Queensland, so different from Sydney, but I grew up in Melbourne. have a lovely Easter. @@kevingarland1301
Definitely making this. Thanks
Awesome, we love it 😉
Amazing sauce, EPIC!!. On my second batch thanks to a load of, end of season, tomatoes. Made as directed, it's just seriously addictive. As you said, takes a bacon and egg sambo to a new level. I'm not a fan of curry but it does magic to this sauce. Adds a lovely background flavour.
That's awesome. Thanks so much for letting me know. Have you tried it with mayo? It is so delicious on burgers. I worked at a tourist attraction restaurant where we made this our signature burger and people raved about it. It was the combo of the mayo and relish. Another condiment that is so good is the chilli jam. I posted a video awhile back, hasn't had much traction, but it is also delicious.
Thank you. I had a very good friend from Australia who made tomato relish and it was mixed with spinach salad and crispy bacon. Delicious!
Oh, you're most welcome. That sounds delicious. Tomato Relish is so versatile. Was her recipe similar?
@@sunsama8367 🙂an oldie but a goodie, same as this recipe
Delicious, this is my new go-to relish recipe. 👍
that's so good, thanks very much for letting me know. I've just ran out, time to make some more.
just a thought, if you like condiments, have a look at the chilli jam, everyone I've given that to, loves it.
Why is it so runny? Would it be better with brown sugar?
Also can it be done in a slow cooker? If so how long do u think and high or low? Thanku😊
Hi Lee, wanted you to know I have made many of your recipes. I have learnt a lot about flavour and technique. I’m keen to make your tomato relish. I wanted to ask what size is your stockpot and do I need to buy a good quality stainless steel pot for the longer cooking time. In the recipe you leave the tomatoes, onions and salt at room temperature overnight. Is that okay to do during Qld’s humid summer heat?
Thank you again for your wonderful recipes and videos.😊
Oh, you've made by day, thank you so much for your lovely comments. I always wonder if people make any of these recipes, I'm so glad you have. I just use a stainless-steel pot that I picked up for $20, it's not a heavy based one, but it works. I don't 'find I get anything stuck to the bottom with this recipe, just simmer, bubbling away, on a lowish heat until it is reduced. My pot is 7.5 litre capacity (30 cups). I would really appreciate you letting me know how you went if you made it. Just use the measurements in the description of the video. We love this relish. Oh yeah, I would leave the tomatoes and onions and salt at room temperature overnight, it will be fine, then just drain it in the morning. I know what you mean, we're in Queensland too, it's been so humid lately. I would just prepare late in the afternoon, then cook it in the morning. The salt draws out the water from the tomatoes and makes them more tomatoey and sweet.
I'll definitely try this, but I'm tempted to add some garlic....
I don't see why not, I've never done it, but it may be even better with garlic, let me know if you do.