Clllllllassic Tomato Relish

Mum & I made a batch of this at the start of summer.  I have given away / finished it and its about time to make some more.  You can use "sauce tomatoes" and the fresher the better.  This recipe comes from an epicure photocopy and is quite traditional tasting.  Sensational with a strong cheddar and a few bikkies or slices of sourdough.

Tomato Relish - Makes about three 450 ml jars

• 1.5 kgs ripe tomatoes
• 500 gms onions (3 -4 medium sized)
• 500 gms white sugar
• 1 tablespoon dry curry powder (Keens)
• 1&1/2 tablespoons dry mustard (Keens)
• 2 tablespoons plain flour
• salt & pepper to taste
• good quality white wine vinegar

Peel and chop tomatoes and slice onions (I dice - it's personal). Put in a glass or ceramic bowl, sprinkle liberally with salt, cover and leave overnight.

The following day, pour off excess liquid, put tomatoes and onions into preserving saucepan (or any heavy-based pan) and add sugar and enough vinegar to cover.  Boil gently for about one hour.

Stir a little cold vinegar into dry ingredients to make a smooth paste. Remove saucepan from heat and stire paste into relish.

Boil for another hour, or until it thickens, stirring frequently.  Bottle into sterilised jars.

Comments

[CurlyPops]

Yum I love tomato relish....especially home made!

[PlanningQueen]

You are so tops for sharing the recipe! Look forward to making it.

[fiona]

thanks for the recipe, sounds amazing and easy!!!

[Maureen]

As I'm reading your post, I gather you are not processing them? Do you store them in the fridge?