Monday, September 24, 2012

Tomato Relish

Last Thursday, I pulled my tomato plants from their bed.  It was time, the plants were drying and dying and few green bulbs remained.  Two to three bowls of ripe tomatoes remained.

While I was in Portland in early August, I went to Grand Central Bakery for breakfast.   I ordered the Egg Sandwich: easy egg with tomato relish on a toasted bagel.  Heaven!  I asked for the recipe and modified it for fresh tomatoes, honey, and canning.  It turned out beautifully.  

The only disadvantage is as it cooks, hunger occurs. 

I don't think these will last long, but it's lovely to have a bit of summer kissed fruit safely canned.

(no photos of the process itself: was using the phone for audiobooks during the cooking)
...more tomato adventures later...

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