Spicy Tomato Relish

Relishes and chutneys are a core component of slow cooking. Plus they are often rustic, and simple to make like this Spicy Tomato Relish. This relish pairs exceptionally well with good vintage cheddar cheese, or with any thing you might normally serve a tomato sauce.

Serves: Makes about 2 cups
Cooking Time: Baking in oven 1-1/2 hours, simmer 1-2 hours


Ingredients

+ 3 large tomatoes, quartered, or 3 handfuls of baby tomatoes
+ 3 cloves of peeled garlic
+ olive oil, for drizzling
+ 2 sprigs of thyme, or like herb
+ sea salt and freshly ground black pepper
+ 1 400 g tin chopped tomatoes
+ 3 shallots, finely chopped
+ 3/4 cup (180 ml) white wine vinegar
+ 1/2 cup (110 g) brown sugar
+ 1 teaspoon wholegrain mustard
+ 1/2 teaspoon dried chilli flakes
+ 1/2 teaspoon allspice


Method

Preheat the oven to 120°C fan-forced.

Place the tomatoes in a roasting dish, along with the garlic. Drizzle with olive oil and sprinkle with thyme, salt and pepper. Roast for 1 – 1 1/2 hours until the tomatoes have softened and are slightly blackened around the edges.

Squeeze the roasted garlic pulp from the cloves and place in a saucepan, along with the roasted tomatoes and all the other ingredients. Bring to the boil, then reduce heat to medium and simmer for 1 – 2 hours until the relish has reduced to half or a quarter of its original volume. Remove from heat and allow to cool slightly.

Store in sterilised jars in fridge, for up to a month.

Original recipe sourced from the What Katie Ate Cookbook.

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