There are so many dishes that fresh heirloom tomatoes will enhance, and it seems a race sometimes to get them all in before the season ends. This relish is a snap to make and is a wonderful enhancement to any Summer grilling. It will also take crock-pot pulled pork to new heights. My most recent use of this flavor-filled relish was to layer it on tostadas with a carnita filling
(adapted from recipe in Bon Appetit)
Follow your Summer meal with these Root Beer Float Ice Cream Sandwiches for a special evening under the stars.
Heirloom Tomato Relish
- 1/2 tsp coarse kosher salt divided
- 2 cloves garlic minced
- 1 lb. heirloom tomatoes coarsely chopped
- 1/2 cup pimiento-stuffed olives coarsely chopped
- 2 medium jalapenos chopped
- 1/2 cup fresh cilantro finely chopped
- 3 Tbsp olive oil
- 1/4 cup capers drained
- 2 Tbsp fresh lime juice squeezed juice of 1/2 large lime
- 1 tsp fresh oregano or thyme
- salt and pepper to taste
- Place 1/2 tsp coarse salt on work surface and garlic cloves on top of salt. Chop cloves into the salt, alternating with mashing the cloves into the salt with the flat part of the knife, until you have a fresh garlic paste more or less. Alternatively use a mortar and pestle to grind salt and garlic together. Transfer garlic paste to medium size bowl.
- Chop tomatoes, olives and jalapenos and add to the bowl. Add the rest of the ingredients to the bowl and gently toss to blend. Season with more salt and pepper if desired.
- Let stand at room temperature for 10-15 minutes to meld flavors. Serve alongside steak, pork chops, or on brats. I used this relish as a topping or layer for pulled pork tostadas and it was wonderful.