Tomato Relish

 

Tomato relish may seem reminiscent of Pico Gallo however it is different as it has no cilantro or lime. It may be closer to a rustic salsa in that it has fresh tomatoes, onion and jalapeños; plus it has a sharp zesty flavour and can be the absolute garnish or addition to any dish or meal. 

Tomato Relish

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2 large beefsteak tomatoes, finely diced

2 celery stalks, finely diced

1/2 red onion, finely diced

1/2 jalapeno pepper, remove seeds, finely diced

2 tablespoons apple cider vinegar

1 1/2 tablespoons sugar

1/4 - 1/2 teaspoon corriander seeds

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon fresh or dried dill

Prep and finely dice the tomatoes, celery stalks and red onion. 

Place all the chopped or diced vegetables into a large bowl. Slice the jalapeno pepper in half and scrape out the ribs and seeds, then finely dice. Add to the bowl. Toss the vegetables together.  

Add the vinegar, sugar, coriander seeds, salt, ground pepper and dill. Toss everything together and allow the relish to stand at room temperature for an hour. 

Refrigerate any leftovers in a well sealed glass container for up to two weeks. 

Notes: Roma, heirloom cherry tomatoes may be used. 

Our Garden of Delights

As you may have guessed I've been making a bit of basil pesto in my spare time and freezing it for those cooler autumn and cold winter days when comfort food is at its height. It will be refreshing and bright to have on hand and savour the flavour of our summer.  

 

More than a handful however here are just some of the many juicy tomatoes that have come from our wee garden and made it to our kitchen. Nestled in sandwiches, tossed in salads, simmered in sauces or ate as is, nothing compares to their fragrancy, bright bold colour and taste.  

Here is the infamous basil plant that has given so much and created some flavourful dishes. It was much taller before I took this photo but then again we have used so much already. The regrowth of this plant is amazing and I am sure by the end of the season we will have a bunch of lovely dried basil. The oregano plant we chose to leave inside, is much smaller, is thriving so well too.   

Our glorious tomatoes in action and blazing in the hot sun. Regrowth has been steady which has made for such a great tomato year in our garden. We also have peppers, both sweet and hot and their offering although fruitful has been a bit slower especially with the sweet peppers.  Last year we had such a wonderful yield with them that I had to freeze the remaining ones at the end of the season. Which was great as it provided us with peppers throughout winter. This year I think the hot peppers will exceed the sweet peppers, which is absolutely fine.  

Sun-dried Tomato Pesto

 

Basil pesto has its exquisite herbaceous appeal however sun-dried tomato pesto or Pesto Rosso as it is known in most parts of Southern Italy, has a sumptuously sweet tangy flavour. This recipe has the addition of a few fresh oregano leaves to give a subtle herb hint and cashews were used instead of almonds or walnuts. Another breezy meal that is deliciously glorious and savoury, and even better the next day, if there are any leftovers.       

Sun-dried Tomato Pesto

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1/3 cup unsalted cashew pieces

2 large cloves of garlic, roughly chopped

1 cup lightly packed fresh basil leaves

1 cup julienne style sun-dried tomatoes

5 - 6 fresh oregano leaves 

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup extra olive oil

1/2 cup grated Parmigiano Reggiano cheese (not parmesan)

Using a food processor, chop the cashews and garlic together.

Add the basil leaves, sundried-tomatoes, oregano leaves and salt and pepper and blend together until finely chopped.

Keep the food processor running and slowly add the olive oil. Then add the Parmigiano cheese and blend until smooth. 

Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months. 

Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. You can substitute the cashews with almonds. If you have whole sun-dried tomatoes I recommend to roughly chop them a bit before using them. 

Cinnamon Swirls

 

I say cinnamon swirls because these are less sticky and gooey then their counterpart the cinnamon bun and less doughy too although every bit comforting. They are an absolute breeze to make, due to their minimal ingredients and the fluffy biscuity texture with such a delicate sweet cinnamon taste under a modest thin glaze is ingenious and quite simply honest to goodness-ness rolled up in a sweet treat. 

Cinnamon Swirls

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2 cups Self Raising Flour

1 teaspoon Cream of Tartar

1 3/4 cups sour cream or Greek yoghurt

1/4 cup unsalted butter, melted

2 tablespoons cinnamon

2 tablespoons brown sugar

Drizzle Icing:

1 cup icing sugar

2 tablespoons melted butter

1 1/2 tablespoons lemon juice

1/2 teaspoon vanilla extract

Mix all ingredients together and drizzle frosting over warm cinnamon swirls. 

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Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper. Set aside.

In a large bowl add the self raising flour and cream of tartar and whisk together. Add the sour cream and mix together until blended and a soft dough is formed.

Turn out the dough onto a floured surface and gently knead a few times and gently pat the dough out. Lightly sprinkle the surface with flour and roll the dough out to form a rectangle, the best you can, about 1/4 inch thick.

Spread with the melted butter. Sprinkle with the brown sugar and cinnamon. Roll (long end, lengthwise) and cut into slices about 1 inch thick. Place cut rolls onto the prepared baking tray and lightly brush the tops with more melted butter. 

Bake for 20 to 25 minutes in the preheated oven or until set.

While the cinnamon swirls are baking make a drizzle icing, see above for recipe, and glaze them with the icing while still warm. Serve and enjoy.