April 19, 2017
Fresh Tomatoes, Condiments, Fruit,
Tomato, Vegetables, Onions, Australian, Italian, Budget-Friendly, Easter, Entertaining, Game/Sports Day, Picnic, Oven Roast, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
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"This relish is a lovely relish to serve with cheese, on sangers, with meat. Whatever takes your fancy.
I have cut the sugar down a little in this recipe (from my original recipe) as I found the last batch a little sweet.
I have made 2 different batches of this relish and come up with this one recipe, I prefer the brown sugar although you could use white, I also have used malt vinegar but I prefer using the white vinegar.
You may like to add some more pepper flakes after tasting, but I don't like this relish too hot.
NOTE: The serving size will depend on what size jars you are using. Makes 5 jars"
Heat oven to 150°C.
Lay the tomatoes cut side up on a sheet of baking paper drizzle with just a little olive oil and sprinkle with the sugar, salt and pepper. Roast tomato's for one hour.
Remove the tomato's from the oven and sprinkle the chopped onions over the semi-roasted tomato's and place back in the oven for another hour.
When ready remove the tomatoes and allow the tomatoes to cool slightly then slip the skins of the tomato's (they will come off easily) then roughly chop the tomato's.
Place the tomato's/onions in a saucepan and add the other ingredients and bring the mix to a light simmer, stirring frequently and stir until the sugar dissolves.
Bring to the boil, then reduce the heat to a simmer for 45 minutes or until the relish is thick. The mix will go a little darker and thicker when ready.
Taste and add a dash more of red pepper flakes if you like a bit of heat.
Spoon into sterilised jars and seal.
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