Had an afternoon in the kitchen and decided to try this recipe which I found online a few weeks ago. It tastes really lovely but I would recommend, when it comes to adding the cane sugar, to do so gradually so that you can get the relish to the desired taste. I just poured it in and to be honest, as good as it is, I would have added less. Still, you live and learn. I’m just waiting for it to cool down and then I’m going to have some with a big piece of Cornish Quartz mature cheddar – one of the best mature cheddars I’ve ever tasted.
So, here is the recipe, mind the sugar!
Sweet Tomato Relish
1.3 kgs cherry tomatoes
1 tsp fresh thyme, chopped
pinch of black pepper
125mls olive oil
250g chopped onion, red or white
450mls cider vinegar
25g crushed garlic
3 tsps sea salt
300g raw cane sugar
1 red chilli, chopped
1/2 tsp whole coriander seed
1/2 tsp whole cumin seed
25g tomato purée
Roast the tomatoes with olive oil, thyme and black pepper for 30 minutes at 200°C, Gas Mark 6.
Meanwhile, cook the onion in half the cider vinegar for about 20 minutes, or until soft.
When soft, add the rest of the ingredients, plus the tomatoes. Bring to the boil then simmer for 20-25 minutes until it reaches a soft consistency.
- Recipe: Palomino’s Tomato and Feta Relish (seattletimes.nwsource.com)
- Heirloom Tomatoes Contain Health Benefits and Taste Best Fresh from the Garden (indiancountrytodaymedianetwork.com)
- Slow Burn Hot Pepper Relish (howtofood.net)