By Labor Day weekend. I drove into the village on Friday morning for the first time in several weeks — essential errands, hardware and groceries — and the streets had a different quality than usual. The summer people are leaving. The seasonal economy is winding down. Vermont returns to itself in September: quieter, more local, more honest. I find it a relief.
The pandemic feels different now than it did in March. March was acute terror — the unknown arriving fast. Now it's more like a chronic condition, something to manage rather than survive. I've learned to live inside my smaller world in ways I didn't know I could. The farm, the garden, the weekly calls, the cooking. A life that contracts to what matters turns out to be not so bad.
Made a big batch of roasted tomato soup this week — the last of the garden tomatoes, cut in half and roasted with olive oil and garlic until they collapsed and caramelized, then blended with stock and cream. Helen used to make this every September without fail, the bridge between summer and fall cooking. I've done it for years watching her and this was the first year I did it myself. It tasted right.
I've been thinking about the blog. I've been writing it for almost two years now — sporadic posts, maple season, garden updates, recipes — and lately the readership has grown in a way I didn't expect. People finding it during lockdown, looking for something grounded. I've been getting emails from strangers. A man in Ohio wrote to say that my maple season post made him want to visit Vermont. A woman in Scotland said my rhubarb jam post made her cry, which I chose to take as a compliment.
The roasted soup was the centerpiece of the week, but after pulling so many tomatoes from the garden I found myself with more than the pot could hold — and that surplus felt like something Helen would have handled without a second thought. This fresh tomato relish is what I turned to for the rest: quick, honest, and exactly the kind of thing that belongs on the table when the season is turning and you want to waste nothing. It keeps well, goes with almost everything, and makes the kitchen smell like September in the best possible way.
Fresh Tomato Relish
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 8
Ingredients
- 4 cups fresh tomatoes, cored and finely chopped (about 2 lbs)
- 1 medium yellow onion, finely diced
- 1 green bell pepper, seeded and finely diced
- 2 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 2 tablespoons fresh basil, thinly sliced
Instructions
- Prep the tomatoes. Core and finely chop the tomatoes. If they are very juicy, drain briefly in a colander for 5 minutes to reduce excess liquid.
- Cook the aromatics. Heat olive oil in a medium saucepan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
- Add the tomatoes and seasonings. Stir in the chopped tomatoes, apple cider vinegar, sugar, salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer.
- Simmer and reduce. Cook uncovered over medium-low heat, stirring occasionally, until the mixture thickens and most of the liquid has cooked off, about 12–15 minutes.
- Finish and cool. Remove from heat and stir in the fresh basil. Taste and adjust salt or vinegar as needed. Let cool to room temperature before serving or transferring to a jar.
- Store. Refrigerate in a sealed jar for up to 10 days. The flavor deepens after a day of rest.
Nutrition (per serving)
Calories: 45 | Protein: 1g | Fat: 2g | Carbs: 7g | Fiber: 1g | Sodium: 150mg