Tomato red relish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Ripe tomatoes; (up to 5) |
| ¼ | cup | Chopped fresh basil |
| 2 | tablespoons | Finely shopped onion |
| 3 | tablespoons | White vinegar |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Salt |
Directions
Cut the tomatoes in half crosswise, then squeeze gently to remove the juice and seeds; cut the tomatoes into cubes. Place the cubes in a medium-sized bowl and add the remaining ingredients; mix well. Serve immediately, or cover and chill until ready to use.
Note: I think this tastes best a room temperature, so, if I make it ahead of time, I let it sit for just a few minutes before serving.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <meginny@...> on Jan 24, 1998