I used to hate tomatoes as a kid. If it wasn’t in a sauce that required being covered in cheese. I more than likely wanted nothing to do with it. Of course over time with the maturation of my palette and the ability to experience new things. Tomatoes are no longer on my hit list. And though I have a mild allergy to them that tends to cause itching. I often find my epidermis at the altar of sacrifice to enjoy the juicy fruits…and whether or not you consider them a fruit is a dispute for another day.
I love the summer time and not just because pool season is in full effect. It’s the abundance of beautiful fresh produce that becomes available during this warm time of year. I enjoy the fact that living in Nashville leaves no shortage of the summer gems. Farmers Markets are readily available within a short drive to your summer gold. And it’s kind of hard to keep up with what produce is in season if you’re not paying attention.
Here’s a little list to get you started:
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Summer Fruits & Vegetables
- Broccoli
- Corn
- Eggplant
- Okra
- Summer Squash
- Cucumbers
- Green Beans
- Tomatoes
- Cherries
- Peaches
- Blueberries
- Raspberries
- Plums
Today I’ve chosen to highlight tomatoes because they are one of the most sought after summer treats for dishes from caprese to tomato sauce for canning. Those juicy fruits are so versatile and they don’t last long so get them while the gettin’ is good. I used to eat a lot more of the fruit before I stopped taking allergy shots. But ever since I’ve stopped, my allergy to them has slowly crept back in:(. But that hasn’t stopped me from grabbing them whenever their in my presence. Just a couple of preliminary allergy pills and alls-well.
I like tomatoes because you can create a dish that’s relatively effortless in preparation. Good food isn’t always about stressing to find the perfect recipe. Sometimes it’s just being resourceful and using what you know.
This relish is a quick and easy recipe that my wife and I use regularly because like I said tomatoes are versatile. And this recipe can be used in a plethora of dishes from grilled meats to a simple side dish. The relish is also good to top off some salad greens.What is your favorite summer recipe and how do you change it up? I’d love to know.
Ingredients
2 large tomatoes cored and diced
1/2 cup red onion diced
1/2 yellow bell pepper seeded and diced
1/2 green bell pepper
1 medium cucumber seeded and diced
1 tablespoon kosher salt
1 tablespoon red wine vinegarInstructions
1. Rinse all vegetables off under cool water. Remove stems, cores, and seeds as asked for each listed veggie.
2. Dice vegetables up according to your own preference. Really, you can create your own rules for this. Small dice, big dice or rough chop. Do what’s comfortable.
3. Combine all vegetables in a mixing bowl. Add salt and vinegar. Mix all ingredients together and apply a little pressure with the back of your spoon to release some the vegetable’s juices. Allow to set overnight for maximum flavor. Enjoy!
Recipe Ideas
- Use relish to stuff some chicken breasts. salt and pepper them. And grill or bake until internal temperature of 165 degrees is reached.
- Slice a crusty baguette in to 1/2 inch thick slices. Top off each slice with two tablespoons of relish and sprinkle with your favorite cheese. Put in the oven at 400 degrees for 4-6 min. or until cheese is melted.
