This brightly flavoured condiment traditionally highlights the delicate flavours of fish with the energetic punch of sharp horseradish and bright lemon. Try it. You’ll forget you ever met its bland, sugar-laden, store-bought cousins.
Yield: Makes 1 large jar, 4 cups
1 28 ounce can whole ripe tomatoes
1 5.5 ounce can tomato paste
several large heaping spoonfuls horseradish
2 lemons, zest and juice
2 tablespoons Worcestershire sauce
as much as you like Tabasco Sauce
a sprinkle or two salt
Blend everything in a food processor or blender. Not too smooth though; leave it slightly chunky.
Unless it’s tomato season in my backyard, I prefer the field-ripe flavour of canned tomatoes to the bland hardness of their fresh cousins. For a touch of complementary herb flavour, add a handful of minced fresh dill, cilantro or basil.
Rhubarb chutney is a tasty condiment side-kick for whatever hits your grill this season. Meat, fish or fowl – even grilled veggie burgers – get a big bright boost from this balanced classic. Rhubarb’s sour tang is mellowed with sweetness, fragrant spices and spicy heat in this make-ahead topping. You can perk up more than Half Your Plate with this fragrant chutney!
A traditional pesto genovese is made with loads of fresh basil, but by no means do you have to stick by tradition. This version has been jazzed up with pungent sun-dried tomatoes. Pesto means paste, and it can have infinite variations based on what inspires you. Switch up the nuts or cheese, add some herbs or spices, or zip it up with some hot sauce.