Spicy Tomato Relish
Ingredients
Fills two jars:
800 g medium vine tomatoes
1.5 tbsp olive oil
2 medium red onions, peeled and finely diced
2 cloves garlic, peeled and minced
1 tsp salt
0.5 tsp black pepper
1 tsp chilli flakes
200 g caster sugar
120 ml red wine vinegar
2 tsp toasted mustard seeds
1 small gherkin, finely diced
Instructions
Step 1
Make a shallow cross in the top and base of each tomato with a paring knife. Place in a steam tray and place in the oven on the steam setting at 100C for 5-6 minutes, until the skins start to split.
Step 2
Remove from the oven and leave to cool slightly, then peel off the skins and roughly chop the tomatoes. Discard the skins and any tough cores from the tomatoes.
Step 3
Meanwhile, heat the oil in a medium-sized saucepan over a medium-high heat. Add the onions and cook for 5 minutes, stirring often, until softened.
Step 4
Add the garlic, salt, pepper and chilli flakes and cook for a further 2 minutes, then add in the tomatoes, sugar and vinegar. Bring to the boil and simmer for 20-30 minutes, stirring occasionally until thickened.
Step 5
Turn off the heat and stir in the mustard seeds and chopped gherkin.
Step 6
Serve warm or cold. If storing, spoon the mixture into a warm sterilised jar and seal. Then store in the refrigerator for up to a week.
