Every year, my small vegetable garden produces far more tomatoes than I can possibly use. As the season wanes, an abundance of green tomatoes forlornly hangs on the vine looking for enough sun to turn them into red jewels.
I’ve begun searching for unique ways to use green tomatoes as a vegetable and as a fruit in my recipes. If you don’t have a garden, you can purchase green tomatoes at your local farmers’ market.
This recipe for Green Tomato and Orange Relish uses green tomatoes like a pickled vegetable. It freezes well, and is a delicious change from traditional cranberry relish for holiday meals.
Green Tomato and Orange Relish
Makes 5 cups
4 medium green tomatoes
1 large purple or Vidalia onion
1 large red bell pepper
1 cup orange marmalade
2 cups dark brown sugar
1/2 cup apple cider vinegar
1/8 teaspoon red pepper flakes
Core the bottom of the green tomatoes and cut them into quarters. Peel the onion and cut it into quarters. Remove stem, ribs and seeds from the bell pepper, and cut it into quarters. Using a food processor, pulse green tomato, onion and bell pepper, 8 to 10 times, until pieces become small, “pickle-relish” size. Do not purée.
Place all ingredients in a 4-quart, heavy-bottomed pot. Cook over low heat for 15 minutes, stirring until blended and sugar begins to dissolve.
Increase heat to medium and cook for 30 to 40 minutes, stirring occasionally. The relish should be syrupy and slightly thick. If it does not seem to have thickened enough, cook for 10 additional minutes.
Cool relish for 2 hours, then transfer to an air-tight container and refrigerate. It can be stored in the refrigerator for up to two weeks. You can also place cooled relish into zipper-lock, plastic storage bags and freeze for up to 6 months.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”