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Tomato Relish

Recipe information

  • Yield

    makes 1 1/4 cups

Ingredients

2

tablespoons extra-virgin olive oil

1

small yellow onion, halved and thinly sliced lengthwise

1

garlic clove, finely chopped

1

tablespoon sugar

1

teaspoon curry powder

1

tablespoon sherry vinegar

1

(28-ounce) can whole tomatoes

2

teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano

2

teaspoons kosher salt

Freshly ground black pepper

1

/4 cup flat-leaf parsley leaves, chopped

2

tablespoons drained Pickled Mustard Seeds (see page 187)

Need to make a substitution?

Preparation

  1. Step 1

    Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and sauté until they are golden brown. Add the sugar and curry powder and cook for 5 minutes. Add the vinegar and deglaze the pan. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the relish so most of the liquid drains (see Note). Transfer to a cutting board and roughly chop. Transfer to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week.

  2. Note

    Step 2

    Consider reserving the liquid from the relish to reheat any leftover meatloaf or other meats. It’s also great as the base of a flavorful tomato sauce or dressing.

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