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Quick Winter Tomato Relish

Yield Makes about 5 cups
This sweet-tart relish is one for the history books - at least in Jim Hardeman's family. It came from his Aunt Dede (so called because he couldn't pronounce her name, Edith), who was born in 1894. The relish tastes great with baked beans, on sandwiches, and with hot or cold roasted meats.


  • 1 1/2 pounds onions, peeled and thinly sliced
  • 1 tablespoon butter or margarine
  • 1 can (28 oz.) tomatoes
  • 1 cup firmly packed brown sugar
  • 1 cup cider vinegar
  • 1 teaspoon pepper
  • 1/2 teaspoon each ground allspice, ground cinnamon, and ground cloves
  • Salt

Nutrition Information

  • calories 68
  • caloriesfromfat 9.3 %
  • protein 0.7 g
  • fat 0.7 g
  • satfat 0.4 g
  • carbohydrate 16 g
  • fiber 0.8 g
  • sodium 76 mg
  • cholesterol 1.6 mg

How to Make It

  1. In a 3- to 4-quart pan over medium-high heat, stir onions in butter until limp, about 6 minutes.

  2. Add tomatoes and their liquid, brown sugar, vinegar, pepper, allspice, cinnamon, and cloves; boil over high heat, stirring often, until mixture is reduced to 5 cups, 25 to 30 minutes. Add salt to taste.

  3. Serve sauce hot, warm, or cool. Chill airtight up to 1 week.

  4. Nutritional analysis per 1/4 cup.