Tomatoes
- Serve immediately around the cauliflower dish. (For many years I served this colorful and delicious dish at Christmas.)
- Mix all ingredients and refrigerate for 2 or 3 hours before serving so flavors will marry. (You won’t believe how delicious your refrigerator will smell when you open the door and uncover the salsa)!
Sauteed Cherry Tomatoes
In a large skillet, saute 1 pint of cherry tomatoes in 2 tablespoons of butter, with 1/4 teaspoon salt and 2 tablespoons of brown sugar, for 2 to 3 minutes, stirring constantly. Remove tomatoes and garnish with chopped parsley.
Lacey's Green Tomato Relish
Ingredients
12 Qts Green Tomato (washed and sliced 1/8 inch thick)
10 large Yellow Onions (sliced 1/8 inch thick)
1-cup Kosher salt
2 Qts Cider Vinegar
1 Qt White Vinegar
12 Green peppers (washed and sliced thin)
6 red peppers (washed and sliced thin)
12 cloves garlic (minced)
4 pounds Dark Brown sugar
2 Tbs dry mustard
2 Tbs Whole Cloves (tied in cheese cloths)
2 ½ broken Cinnamon sticks (tied in cheesecloth)
2 Tbs powdered Ginger
1 Tbs Kosher salt
1 Tbs Celery Seed
In a very large bowl layer tomatoes's and Onions, sprinkling each layer with Kosher salt, and let stand for twelve hours (or overnight).
Rinse in clear water, and drain.
In a large pot mix Vinegar, Green and Red Peppers, Garlic, and Brown sugar.
Bring to boiling. Add tomatoes and Onion mixture, Dry Mustard, Cloves, Cinnamon, Ginger, tbs Kosher salt, Celery Seed.
Stir and cook slowly for one hour, stirring frequently (tomato's should be translucent)
Place in preserving jars, using recommended technique and process.
Makes about 15 pints
If more color is desired substitute 2 or 3 yellow peppers, for 2 or 3 green peppers.
Fresh Tomato Salsa
3 medium tomatoes, seeded, chopped, about 3 cups
½ cup sliced green onions with tops
½ cup chopped green pepper
2 – 3 Tbs. fresh cilantro
1 Tbs. finely chopped jalapeno pepper
About 3 cloves chopped fresh garlic
½ tsp. salt
