Tomato Relish

This is a pretty basic recipe, so we were talking about what we could add to it to make it a bit more interesting. I suggested making it a mexican-flavoured relish, by adding about half a tsp of ground cumin, paprika and coriander with a squeeze of lime and some kidney beans.

You could also chuck in some chopped capsicum, raisins or fresh herbs if you like! I'll also let you in on a little trick when cooking with tomatoes**...

You will need... for 2 jars worth!
4 large (organic if you can) vine tomatoes
2 large brown onions
1/4 cup brown sugar
2 tsp sea salt
2 tsp mustard powder
2 tsp mild curry powder
2 tsp plain flour
1/4 cup red wine vinegar (or malt vinegar)
1 tsp olive oil

1. Cut out the core, and score the bottom of the tomato with an x. Drop in boiling water for 15 seconds and remove with tongs, drop into a bowl of iced water. Skin should peel off with a small knife. If it's not coming away easily, repeat the process if necessary.
2. Slice the onions thinly, and cut the tomatoes in half, then thinly slice those also.
3. Heat the olive oil in a saucepan and add the onions, saute on low for a minute, then add the tomatoes, sugar and vinegar and simmer for 15 minutes.
4. Combine the spices and the flour all together in a small bowl. Scoop out about 1/4 of a cup of the liquid using a spoon or ladle and add it to the bowl. Use a fork to mix well.
5. Pour the flour/spice slurry to your saucepan with the tomatoes and cook on low for 5 minutes until well thickened. (If you're using any of the extra ingredients make sure they go in now too).
6. Sterilise the jars (either in the oven or in boiling water) and pour in the hot relish. Close the lid tightly and place in the fridge.

**When using vine-ripened tomatoes, always reserve the vine and pop it in whatever you're cooking. Whether its a Napoletana or whatever- it'll add a really nice tomato flavour. Just remember to remove it!


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