tomato relish

This delicious tomato relish will become your new favourite condiment in the pantry.  Easy to make and can be spiced up if you want more heat. It is our favourite go to relish.  Enjoy on sandwiches, with cold meats and cheeses or as a side sauce with your quiche.  Looks fantastic in our little 250ml GoodLife jars.

12 large ripe tomatoes – equating to about 1.5kg

4 large brown onions

25g salt

Cut tomatoes and onions into large chunks.  Sprinkle with the salt and leave the mix to sit overnight to draw out the liquid.

Pour off the liquid from the tomatoes and put in a large pot or preserving pan

Add:  500g Brown Sugar & 1 fresh chilli finely chopped and deseeded

Using a half and half mix of Malt Vinegar and Balsamic Vinegar – add to ingredients with just enough to cover everything.

Bring to the boil.  Simmer 1 ½ hours.

Put your clean jars into the oven at 100oC for about 40minutes to heat up.  I usually pop the lids or dome seals in as well for about 10 minutes at the end.  The jars must be hot when adding your hot food mix at the end.

Mix:  2 Tablespoons Flour / 1 Tablespoon Mustard Powder and 1 Tablespoon Curry Powder to a smooth paste with a little cold vinegar.

Stir into your tomato mixture and boil for around 5 minutes to thicken.

When you are happy with the consistency grab your funnel and hot sterilised jars and placing jars on a wooden board on the bench fill jar by jar with relish. 

Remember to leave a gap at the top of the jar, wipe each jar rim with a paper towel soaked in vinegar to remove any residue that might prevent a good seal.

Either screw on your airtight lids (which have been in the oven) or place on your dome and screw on your band so they are really tight.

The lids on the jars should be sucked in to indicate the jar is sealed when cool.  If using a dome lid don’t forget to remove the band to check the lid is sealed.  Clean jars and pop away in your cupboard

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