Meaty plum tomatoes or firm yellow tomatoes -- both of which have fewer seeds and juice than larger red tomatoes -- are best for this sweet recipe. Serve with grilled meats or fish.
Make Ahead: The relish can be refrigerated for up to 2 days.
Servings: 1.5 cups
- 1 tablespoon cider vinegar
- 1 or 2 tablespoons sugar
- 1/2 medium yellow onion, finely chopped (1/2 cup)
- 1 medium clove garlic, finely chopped
- 4 to 5 medium Roma or plum tomatoes, peeled and cut into small dice (2 cups; see NOTE)
- Leaves from 2 large stems of basil, finely chopped (2 to 3 tablespoons)
Combine the vinegar and sugar to taste in a medium saucepan over medium-low heat; stir constantly until the sugar dissolves and the mixture is barely bubbling at the edges.
Add the onion and garlic; cook for about 3 minutes, stirring often, just until the onion is translucent and the liquid has become syrupy.
Add the tomatoes and cook for about 6 minutes, stirring often, until most of the liquid has been absorbed and the mixture has become a thickened and chunky relish. Remove from the heat; let cool to room temperature.
Add the basil and mix well. Cover and refrigerate for up to 2 days.
Adapted from food writer Russell Cronkhite.
Tested by Russell Cronkhite.
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