Bip's Ripe Tomato Relish
My Mississippi grandmother, Bip, would be well over 120 years old if still alive today. Yet she is still living in our thoughts, often because we still enjoy so many of her recipes. This is one that my family has enjoyed for many, many years and always gets passed down to the next generation. Its tart but sweet taste adds to any dish. We use it as a condiment for meats, salads, eggs, or as a spread with cream cheese and fancy crackers. I've even stuffed jalapenos with it. Its uses are limited only by one's imagination. It's a deliciously wonderful relish to have on hand.
In peeling the tomatoes, it's very helpful to place each tomato in a pot of boiling water, removing them with a large slotted spoon after about 1 minute. As the tomatoes cool, the skin slides off very easily in large sections.
After simmering the apples for about 20 minutes, I use a potato masher to press the remaining apple pieces against the bottom/sides of the pot to aid in their disintegration. Since I much prefer the relish a little on the chunky side, I've resisted the temptation to use a hand-held blender or food processor.