Ripe Tomato Relish

By Yankee Magazine

Oct 01 2003

This recipe comes from a very old collection. I’m not sure where in originated, but I like it because it is relatively simple to make and is delicious with cold meats.


6 small bottles of relish


12 or 14 ripe tomatoes
2 cups white sugar
2 cups white vinegar
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 teaspoon black pepper


First peel tomatoes: dip each in boiling water and then in ice cold water to loosen skins. Peel and chop tomatoes into medium pieces, then place in saucepan. Add sugar and simmer for approximately 1 hour. Add vinegar and spices and cook until slightly thickened. Pour into in jars and seal according to package instructions.