Have a lot of green tomatoes left over in your garden? Well, I have you covered. This recipe was given to me about 20 years ago by the Italian lady living next door. It’s not hard to do and is very versatile. I use it as a topping in sandwiches; add it to a salad or just eat it out of the jar.
GREEN TOMATO RELISH
- Slice or cut your green tomatoes and place in a large lasagna-type pan. Sprinkle salt and do another layer of tomatoes and salt. No more than 3 layers total.
- Cover the pan for 24 hours (no need to refrigerate). Drain the juice out in a colander.
- Layer the tomatoes in the pan again. Cover with white vinegar until the tomatoes are completely covered. Wait 24 hours and drain again. Place in large bowl.
- To the drained tomatoes, add garlic, olive oil, basil and green and/or black olives*. Put in jars and cover the mixture in the jar with olive oil.
*The amount of these is totally up to you. When I made it, I tasted as I added.
This recipe can be increased or decreased as you want.
