Relishing the Tomato Season

Relishing the Tomato Season

Where we are, in Queensland, tomatoes are in season and so are very well priced at the moment. They were only $2.99 per kg for organic Romas at the markets last week, so of course I stocked up so that I could make some relish to get us through the winter. There is nothing like the smell (and taste) of a relish cooking. It is so easy to make and you will benefit for months after if you make a decent sized batch.

 

relish

Bottles of relish are also a great gift. Receiving something home-made and delicious is a memorable experience!

This is my version – you can tweak it with different herbs and spices, or add a couple of chillis if you like a kick. I added lots of Thyme to mine today as my thyme plant has gone nuts! I like to use Rapadura sugar because it is less processed and just happens to give a deeper, richer flavour.

About steralised jars and storage. Note these important points:

  • It is important to steralise your jars well, either in the oven or dishwasher.
  • Only add hot food to hot jars and cooled food to cooled jars.
  • Leave the mix to settle in the jar for 15 mins before putting the lid on.

If you prefer a tomato sauce to a relish, don’t let it get too thick, puree once cooled, then decanter into sauce bottles. YUM! So here is the recipe.  Enjoy!

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Method

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Relishing the Tomato Season

By May 2, 2013

A great way to preserve tomatoes and give a lift to vegetables, sandwiches and main meals.

Instructions

  1. Heat the oil in a heavy-based saucepan and add the onions and garlic
  2. Cook over medium heat until the onions are soft.
  3. Add the paprika and stir for a minute.
  4. Add remaining ingredients except the salt. Bring to the boil and reduce to a simmer. Leave to simmer, uncovered for 1 hour. The relish will cook down and become darker and thicker. For a thicker relish - cook longer.
  5. Stir in the salt and cook for a further 5 minutes. (If you add the salt earlier, it will rise up with the steam and you will need to add more later).
  6. Decanter into steralised jars and store in a cool, dark place.
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