“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
Lewis Grizzard
Spicy Vine Tomato Relish … I think this was a fitting end to my ‘harvest’ of cherry tomatoes. It was a tough choice. I waited forever, read almost 6 months, for the tomato plants to grow, then flower, then finally bear fruit.
Waited with baited breath to see if they would turn red, yellow or orange as the different packets of seeds suggested. Warded the hungry Coco off them as she took a serious shine to them and stole a mouthful whenever she could. I guarded them with my life. Literally.
Finally I got nice big bowlfuls to harvest, some cherry tomatoes and some plump bigger red ones too. I didn’t have the heart to eat them. I wouldn’t let anyone near them. Oh the irony. I could not bear to let them go!
This was the first time I had grown tomatoes and couldn’t believe my luck. They were so pretty. Nature never ceases to amaze. Fresh produce inspires like nothing else. I shot them whenever I could. They shone in every light. The shadows haunted me, in a good sort of a way that is. Thanks to Neel @ Learn Food Photography with his 30 Days of Better Food Photos, I dreamt, breathed, lived and shot tomatoes on the vine. All the time. Then reality struck! I had to get moving before they went away unsung. I headed for What Katie Ate. She always inspires. ALWAYS! I knew I had to make the Spicy Vine Tomato Relish. I whiled the day away experimenting with light again. So fulfilling. From pretty fresh tomatoes, to roasted on the vine tomatoes, to being stirred in the pot tomatoes, I lived it all. Tomato therapy!!
You might think I was walking the obsessive line, but I really enjoyed it. You might wonder what all the fuss about a simple relish is? This relish is like my baby. I feel emotional about it, have a deep connect with it. My heart sings each day when the lad comes back from school saying “That was the best sandwich ever. My friends think so too.“
I know what changed. Instead of tomatoes in his sandwich {with balsamic roasted vegetables, smoked chicken ham and cheese}, he gets a slathering of Spicy Vine Tomato Relish.
Serve it with crackers and crudites. Smoked chicken ham roll ups with a teeny relish hint within, mini burgers that get a spicy kick all make irresistible hors d’oeuvre. The spicy vine tomato relish is a great addition for the cheese board too. It’s something you can get creative with. With summer here, finger foods rule in our home. Yours?
Interestingly a recent survey in the UK by Ladbrokes Bingo found that 19% of women would prefer to bake or cook with their friends than hit the town with the girls. 40% said that they would put on a few nibbles & 23% said that they would lay on a buffet so finger food or food that is easily shared is popular!
Sign of the times to come? Never has food been so comforting, so uniting, so central to conversation, such an emotional experience. The more I immerse myself into this delicious world, the more emotional and connected I feel. I’d say join the party. Make relish! Have fun!
Bruschetta with some relish, feta and fresh herbs, a cheese platter with sharp cheddar and relish, chicken ham roll ups with mozzarella relish and crisp bell peppers… the possibilities are endless. I even slathered a focaccia sandwich with it. Nom Nom Nom…
Yesterday I woke up early and headed to the kitchen to make one last batch to use up the remaining tomatoes. I wished I could just preserve the little beauties on the vine. Relish was the next best option!
[print_this]
Recipe: Spicy Vine Tomato Relish
Summary: A Spicy Vine Tomato Relish full of flavour and savoury goodness that celebrates the magic of tomatoes on the vine. It’s handy to have a few jars in the fridge. A great way to preserve an abundant crop. Adapted from What Katie Ate
Prep Time: 10 minutes Total Time: 2 hours Ingredients:
3 cups baby vine tomatoes
1/2 a kilo fresh red tomatoes, peeled, chopped
1 head roasted garlic {I love garlic}
3 shallots, finely chopped
1/4 cup spice vinegar
1/4 balsamic vinegar
1 tsp mustard paste {or powder}
1/2 tsp red chili flakes
1/2 tsp garam masala {I didn’t have all spice}
1/2 tsp sugar
Sea salt & freshly ground pepper
Method:
Place tomatoes on baking sheet and roast until soft. Remove vines, if any.
Place with remaining ingredients in a heavy bottom pan and simmer gently for about 1 1/2- 2 hours until reduced by about half. Taste and adjust seasoning if required.
“A world without tomatoes is like a string quartet without violins.”
Laurie Colwin
Sometimes simple basic ingredients can combine to surprise your taste buds, and how!Remember when I said in my recent Strawberry Orange Rough Puff Pastry Tart post that having puff pastry, rough or not, in the fridge/freezer is dangerous. It’s true and I have these Cherry Tomato & Caramelised Onion Tartlettes to prove it! They were as delicious as they look, maybe better!One bite later, the ‘threatening to be quite terrible‘ pre-teen announced “Flavour crystals exploding in your mouth“, and continued to demolish the petite bites with gusto. He summed it up neatly. There was something about them, the flavours and the pairing!What is it about caramelised onions that is so endearing, so addictive and makes for beautiful pairing? I love that it lends exciting depth, flavour and colour to a lot of Indian cooking. The strength of a good Mughlai chicken or lamb curry often has roots in patiently caramelised onions, as do a lot of vegetarian curries.Sauté, sauté, sauté … then suddenly the edges begin to colour, from light brown to golden, your patience rewarded with crispy fried onions. Even though I use fried onions extensively in Indian cooking, as garnishes forbiryani, as a base for stir fried broad beans, as my burst of flavour for lamb curries, and added glory to chicken kebabs, I had yet to use it in canapes etc.I had an extra batch on hand. I fried double the amount needed as I was making chicken kebabs, so I stashed some away! Calling my name was that very dangerousrough puff pastry; this stuff is mood changing, especially if it is home made. Once I have a batch chilling in the fridge, happiness fills me up.You tend to glide into the kitchen and begin rolling it it, knowing that in a short while you have the luxury of deliciousness rising in the oven. It might not deliver the authentic layers of puff pastry, but rough puff works for me beautifully!The flavours were outstanding. Sweet caramelised onions, tart sweet cherry tomatoes, fresh basil, sea salt, the kick of vinegar…and of course garlic! Delicious crisp out of the oven, and pretty darned good cold too. { I made canapes with regular roma tomatoes yesterday, and cut the pastry into bite sized 2″ circles. Very good again!}
Roll out the pastry into a 10.5″ X 10.5″ square. With a pizza cutter/pastry wheel, trim the edges and cut into 2.5″ squares {8 small}
Score a tiny border about 1/4 cm along the inside edge, taking care not to cut right through. Place on parchment lined baking tray and chill for about 30 minutes, until the topping is ready.
Gently sauté the finely sliced onions in 1tsp butter and 1 tbsp olive oil until golden brown and caramelised. Reserve in a bowl.
Toss the halved cherry tomatoes with the basil, garlic, 1 tbsp olive oil, vinegar, salt & pepper. Taste and adjust flavours. Set aside for a little while for the flavours to mature, about 10-15 minutes.
Preheat oven to 200C.
Take pastry out of fridge. Divide the caramelised onions between the bases, ensuring they stay within the scored edges.
Give the tomatoes a good stir, and top the onions with about 5-6 halves each, cut side up. Sprinkle with a little sea salt.
