I ♥ Tomatoes: an almost no-cook relish

I'm really crazy about tomatoes as you probably know by now. On vacation, I literally ate bruschetta every day for a week. The Mr. isn't a fan of raw tomatoes but my bruschetta has weasled its way into his heart. Before we left, I created a slew of recipes for Cuisinart. My pantry is still overflowing with spices from those sameday pickles, so I was in a pickling state of mind. That lead me to think about relishes, and I thought why not top a burger with tomato relish instead of pickles or ketchup? The outcome is refreshing, fun to eat and exceptionally easy to make.

Tomato Relish

Makes 1 ½ pints

To peel the tomatoes, cut an "x" on the underside of the tomato (also known as scoring) and then immerse them in a pot of boiling water for 30 to 45 seconds, until the skins slightly wrinkle. Remove and plunge into cold water to stop cooking process. Slip the skins off and place the flesh in the food processor attachment on your Cuisinart Stand Mixer. Pulse 2 to 3 times, until coarsely chopped.

1 1/2 pounds tomatoes, peeled and coarsely chopped

1/2 cup sugar

1/2 cup water

3/4 cup apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon mustard seeds

10 black peppercorns

6 whole basil leaves

1. Evenly divide tomatoes among three 8-ounce sterilized glass jars; set aside.

2. Add remaining ingredients, except for basil, to a 2-quart pot. Bring to a boil, then simmer until liquid slightly thickens, about 5 minutes. Pour an even amount of liquid over the tomatoes in the jar, cover and let cool before storing in refrigerator for up to one month, or process in a hot-water canning bath for 15 minutes for long term storage.


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