Ogonyok: Tomato, Garlic, and Horseradish Relish for Winter

Cooking method

1. Step 1:

   

   How do you make ogonyok? Any variety of tomato works. I used "Pink" tomatoes here — they're very juicy, fragrant, and a little sweet. If your tomatoes are on the tart side, add a little sugar while cooking so the finished relish tastes richer and more balanced.

2. Step 2:

   

   Prep the rest of the ingredients too.

3. Step 3:

   

   Peel the horseradish root with a sharp knife. Peel the garlic and remove the papery skins.

4. Step 4:

   

   Wash the tomatoes, horseradish root, and garlic cloves thoroughly in clean water.

5. Step 5:

   

   Cut each tomato in half or into quarters and cut out the stem core. Run the tomatoes through a meat grinder. If your tomatoes have thick skins, you can remove them first: pour boiling water over them, let them sit 2–3 minutes, drain, and the skins will slip right off.

6. Step 6:

   

   Grind the garlic next, after the tomatoes.

7. Step 7:

   

   Grind the horseradish the same way.

8. Step 8:

   

   Put everything in a large pot or bowl. Add the salt and stir. Taste the sauce, and add a little more salt if it needs it.

9. Step 9:

   

   Set the pot over high heat and bring it to a boil. Then reduce the heat to its lowest and cook, stirring now and then, for about 10–15 minutes.

10. Step 10:

    

    Ladle the finished relish into sterilized jars and seal with sterile lids. You can sterilize the jars however you like — in a water bath, in the oven, or in the microwave. I find the oven easiest: I set clean jars on a rack in a cold oven, turn on the top-and-bottom heat, set it to 350°F (180°C), and leave them for 20 minutes.

11. Step 11:

    

    Let the relish cool completely at room temperature, then move it to a cellar or another cool spot for long-term storage.