This Tomato Relish, a cherished recipe from my mother’s collection, is the perfect blend of sweet and tangy flavours. Packed with tomatoes, onions, and a hint of cayenne, it’s a versatile condiment that pairs beautifully with everything from sandwiches to cheese platters.
Whether slathered on a burger or served alongside a roast, it’s a homemade classic that’s sure to delight!
Makes about 2 litres.
Ingredients
- 12 large tomatoes
- 4 large onions
- 1 tablespoon Salt
- 450g brown sugar
- ½ teaspoon cayenne pepper
- 1-2 tablespoons cornflour
- 300ml Vinegar + 2 tablespoons extra
Method
- Peel tomatoes (optional). Cut tomatoes and onions. Place in plastic or glass (that is, non-reactive) basin. Sprinkle with salt and leave overnight.
Tip: Peel the tomatoes by pouring boiling water over them and letting them sit for a minute. The skin starts to remove itself. - Next day, strain off the brine.
- Put tomatoes and onions in a pan. Cover with vinegar. Add brown sugar and cayenne pepper.
- Boil for ¾ hour.
- Thicken with cornflour mixed with 2 tablespoons vinegar.
- Bottle and enjoy.
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