There are so many dishes that fresh heirloom tomatoes will enhance, and it seems a race sometimes to get them all in before the season ends. This heirloom tomato relish is a snap to make and is a wonderful enhancement to any end-of-the-season grilling. It will also take crock-pot pulled pork to new heights. My most recent use of this flavor-filled relish was to layer it on tostadas with a carnita filling (see photo below).
Heirloom Tomato Relish for Brats, Chops & Steaks
(adapted from recipe in Bon Appetit)
- 3/4 tsp coarse kosher salt
- 2 garlic cloves, chopped
- 1 lb. orange & yellow heirloom tomatoes, coarsely chopped (high-flavor varieties to try include Juane Flamme, Persimmon Orange, Kelloggs, Manyel, & Limmony)
- 1/2 cup pimiento-stuffed olives, coarsely chopped
- 1/2 cup fresh cilantro, chopped
- 3 Tbsp olive oil
- 1/4 cup capers, drained
- 2-3 Tbsp fresh lime juice, squeezed juice of 1/2 large lime
- 2 red jalapenos, chopped (use green jalapenos if cannot find red)
- 1 tsp fresh oregano or thyme (optional)
- salt and pepper to taste
- Place 1/2 tsp coarse salt on work surface and garlic cloves on top of salt. Chop cloves into the salt, alternating with mashing the cloves into the salt with the flat part of the knife, until you have a fresh garlic paste more or less. Transfer garlic paste to medium size bowl.
- Add tomatoes and the rest of the ingredients to bowl and toss to blend. Season with salt and pepper
- Let stand at room temperature while preparing the meat that will accompany the relish.
Serve alongside steak, pork chops, or atop brats enclosed in buns. I also used this relish as a topping or layer for these pulled pork tostadas and it was wonderful.