Sweet Tomato Relish

Image via Wikipedia

Image via Wikipedia

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.

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