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What You Need:
(To Make: about 4 pints)
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15 large firm ripe tomatoes (about 7½ pounds)
2 medium-sized onions, peeled and coarsely chopped
1 large red bell pepper, quartered, stemmed, seeded, deribbed and coarsely chopped
1 large green bell pepper, quartered, stemmed, seeded, deribbed and coarsely chopped
3 tablespoons sugar
1 tablespoon salt
3 tablespoons cider vinegar
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg, preferably freshly grated
½ teaspoon ground cloves
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Translate this recipe:
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| How To Cook: |
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1. Drop the tomatoes, three or four at a time, into a pan of boiling water and remove them after 15 seconds. Run cold water over them, then cut out the stems and peel the tomatoes with a small sharp knife. Chop the tomatoes coarsely.
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2. Put the tomatoes, onions and red and green peppers through the medium blade of a food grinder and transfer the mixture to a heavy 6- to 8-quart enameled casserole.
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3. Stir in the sugar and salt, and bring to a boil over high heat. Stirring frequently, cook briskly, uncovered, until the mixture is reduced to about half its original volume and is thick enough to hold its shape almost solidly in a spoon.
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4. Add the vinegar, cinnamon, allspice, nutmeg and cloves, reduce the heat to low, and partially cover the casserole. Simmer the tomato relish for 1 hour. Immediately ladle the relish into hot sterilized jars, filling them to within 1/8 inch of the tops.
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