This super easy recipe produces a thick rich tasting tomato relish perfect for use as an alternative to commercial tomato sauce at your next barbeque.
- 2kg tomato
- 3 onions
- 2 chillies
- 1 teaspoon paprika
- 350ml white wine vinegar
- 340g sugar
- 60ml lemon juice
- 2 teaspoons salt
Start by weighing out 2kg of fresh tomatoes.
Preheat the oven to 150 degrees Celsius.
Finely dice the 2 onions.
Chop and deseed chillies.
Halve the tomatoes and place on a lined baking tray with the cut side facing up. Cook for 1 hour.
Then sprinkle the cooked tomatoes with finely diced onions and chillies and place back into the oven for another hour.
Allow the tomatoes to cool slightly and then roughly chop the cooked tomatoes. Add the chopped tomatoes, onion, chilli, paprika, vinegar, sugar, lemon juice and salt into a large saucepan and stir thoroughly.
Bring mixture to boil and then reduce to simmer for 45 minutes until the relish has become thick. Stir frequently to stop mixture sticking to the saucepan.
To sterilise jars, you can use either of these methods.
- Add jars and their lids to a pot of boiling water and allow them to boil for 5 minutes. (Note: do not add cold jars to boiling water, rinse under warm tap water first so they do not crack).
- Add cold jars and their lids to a cold oven and turn on to heat to 100degrees, once the oven reaches temperature keep the jars at 100deg for 10min.
After sterilising is complete, carefully remove the hot jars from the boiling water or oven.
Take the relish mixture off the stove top and spoon the hot thick mixture directly into the sterile jars and seal immediately (you should use oven mitts or a tea towel to tighten the lids as the jars will be hot).
Allow jars to cool at room temperature. As the jars cool the lids should suction closed. If any jars do not seal properly these should be kept in the fridge & consumed within 6 weeks.
The preserved relish can be stored in a pantry or other cool dark location for 12 months. Once opened, jars of relish should be kept in the fridge and consumed within 6 weeks.
This relish is very acidic and requires good quality jar lids to prevent lids rusting through. Relish flavour will develop over time.