Tomato Relish Recipe
Makes about 375ml (1 1/2 cups).
This sweet and tangy tomato relish can be made as mild or hot as you like. The heat level will depend on the type and amount of chilli used, and whether the chilli seeds and ribs are included (remove them for a milder relish).
Serve a dollop of relish with rissoles, pies, or quiches, or add to sandwiches or hamburgers.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
400g ripe tomatoes (about 3 medium tomatoes)
1 tablespoon (20ml) oil
100g very finely diced red onion (about 1/2 large onion or 1 small onion)
1 medium red chilli, very finely diced (adjust the amount of chilli according to taste)
2 large garlic cloves, peeled and crushed
60g (1/4 cup, very firmly packed) brown sugar
62ml (1/4 cup) malt vinegar (brown vinegar)
Salt and pepper, to taste
Cut a shallow cross, about 3cm long, through the skin on the base of each tomato.
Place tomatoes in a medium-sized heatproof bowl. Boil enough water to cover tomatoes. Pour boiling water over tomatoes.
Leave tomatoes in the water for 40 seconds (the skin may or may not split and curl away from the tomato flesh).
Remove tomatoes from the water.
Use a knife or your fingers to lift the edges of the tomato skin and peel it off.
Finely dice the peeled tomatoes. © exclusivelyfood.com.au
Heat oil in a medium saucepan over medium heat. Add the onion and chilli.
Cook onion and chilli, stirring occasionally, until onion has softened (about eight minutes). Add garlic.
Cook onion mixture for another minute, stirring constantly.
Add chopped tomato, brown sugar, vinegar, salt and pepper to the saucepan and stir to combine.
Increase heat to high until the mixture boils, and then reduce heat to low so the mixture is simmering. Simmer, uncovered, stirring occasionally, until the mixture is thick (about one hour).
Store relish in a covered container in the refrigerator. We store the relish for a day or so before using to allow the flavours to develop. © www.exclusivelyfood.com.au