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Tuesday, May 31, 2016

An RV Recipe to Relish

Janet Groene’s
Tomato Relish
    I brake for farm markets. Now that roadside vegetable stands are bursting with early cherry tomatoes, sweet and ready from the vine, I make them a part of any trip. Whip up this tangy condiment on the spur of the moment when you want to hang a ruffle on an ordinary meal. It’s good on biscuits, hot dogs, burgers, fried potatoes,  almost anything.

4 cups (1 quart) red or yellow cherry tomatoes
Large onion, finely diced
1/2 cup olive oil
1 teaspoon red hot sauce (optional with red tomatoes) or
1 teaspoon dry mustard (optional with yellow tomatoes)
1 teaspoon each sugar, salt, pepper
    Put everything in a saucepan and cook over low/medium heat, stirring occasionally,  until the tomatoes burst open.  Cool and serve at room temperature or chilled. Makes about one pint of relish.

See more of Janet Groene’s RV-ready recipes at
Her newest book. Survival Food Handbook, can be pre-ordered at

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