Roast Tomato Relish
Created by Tisme on April 19, 2017
- Servings: 5
- Prep Time: 20m
- Cook Time: 3h
- Recipe #25942
Ingredients
- 2 kg tomatoes, halved
- 1 teaspoon granulated sugar
- Olive oil (be sparse)
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 yellow onions, chopped
- 1 small red chilli pepper (seeded & chopped)
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon paprika (smoked)
- 1 teaspoon mustard seeds
- 350 ml white wine vinegar
- 220 grams brown sugar
- 3/4 teaspoon ground ginger
- 60 ml lemon juice
- 1 teaspoon lemon zest
How to Make
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Step 1: Heat oven to 150°C.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
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Step 5: 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.
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Step 6: 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.
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Step 7: Taste and add a dash more of red pepper flakes if you like a bit of heat.
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Step 8: Spoon into sterilised jars and seal.
Nutritional Facts
- Serving Size: 1 (262.3 g)
- Calories 231.8
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 489.6 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 2.4 g
- Sugars - 49.6 g
- Protein - 1.6 g
- Calcium - 29.7 mg
- Iron - 0.9 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.1 mg