Roast Tomato and Chilli Relish
For when there’s a glut of tomatoes in your garden-or in the greengrocer’s. This has quite a bite, even with just 2 bird’s eye chillies. Cut down the amount or use one long red chilli if you want it more subtle.
Makes 6 x 200ml jars
Ingredients:
2 kg tomatoes or cherry tomatoes
2 birds eye red chillis, chopped very finely
3 small red onions
4 cloves garlic
1 tbsp thyme leaves
1 x cup white sugar
1 cup apple cider vinegar
3/4 cup balsamic vinegar
1 tsp salt and ½ tsp pepper
2 tbsp olive oil
Preheat oven to 160 degrees. Line 2 large baking trays with greaseproof paper.
Cut the tomatoes in half and place them on the trays cut side down. If you’re using regular tomatoes, cut a V shape out of the top of the tomato where the stalk grows.
Sprinkle with 1 tbsp olive oil. Roast for about 45 minutes.
Put onion, garlic, chilli and thyme in food processor and blitz.
Heat the remaining oil in a preserving pan on low heat and sweat onion mixture for about 10 minutes till soft.
Remove tomatoes from the oven. You can take the skins off cherry tomatoes if you prefer, but to me that’s too much effort - bit like peeling grapes! If I was making this with large tomatoes though I’d definitely take the skins off.
Blitz tomatoes briefly in food processor.
Add tomatoes to preserving pan.
Add sugar and dissolve over low heat.
Turn up heat to moderate and add vinegars, salt and pepper. Bring to boil, then simmer gently for about an hour till thick and pulpy and most liquid has evaporated, stirring occasionally so it doesn’t stick to the bottom of the pan.
Spoon into sterilised* jars. Tap jars on counter top to remove air bubbles. Wipe jars down and seal.
Store in the pantry till needed. Once opened refrigerate.
* to sterilize jars - wash jars in soapy water, then rinse well. Place on a baking tray and put in oven for about 30 minutes on 120 degrees C. Let the jars - and your relish - cool slightly (about 10 minutes) before filling or the jars may crack.