Sunday, January 31, 2010

Tomato Relish


6 tomatoes
1 onion, finely diced
1 garlic clove, crushed
fresh chilli, optional
1/2 teaspoon brown sugar
splash of white vinegar
sea salt and black pepper
olive oil


Cut a cross in the skin at the bottom of the tomatoes and cover with boiling water for about a minute. Take them out, peel the skin off and dice. Fry the onion, garlic and chilli in the oil until translucent then add the tomatoes, brown sugar, vinegar and salt and pepper. Simmer for about half an hour to one hour until thickened and a deep red colour. Pour into sterilized jars while still hot to seal. Serve with chunks of crusty bread.

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