This tomato relish is very simple to make.
It's great with cheese or meats.
This quantity makes about a pint of relish - you can easily make more or less by adjusting the quantities.
Remove the cores from each tomato and then chop them finely.
Put into a large heavy based pan with the onion and mustard seeds.
Tie the allspice and thyme into muslin - drop into the pan.
Bring the mixture up to a simmer - simmer without the lid for about 45 minutes.
The mixture should be reduced to about two thirds.
Add the sugar and stir to dissolve.
Add some sea salt and black pepper and the vinegar.
Increase the heat and cook for about 30 minutes.
The tomato mixture should be quite thick by now.
Remove the allspice and thyme. Allow the bag to cool, then squeeze it out to get the flavor into the relish.
Store the relish in very clean jars - you can use it immediately and it will keep in the fridge for about a month.
As it's so quick to make, you can easily prepare some more.
I doubt it would last a month in my house!
You can use up your overripe tomatoes in this or even green ones off the vine that haven't had time to ripen before winter sets in.
You would need to taste and adjust the sweetness after cooking, as it would be a little tart and the point of a relish is to mix sweet, savoury and tart together.
You sterilise the glass jars for storage by washing them, then scalding them with hot water. You then dry them in a low oven. Or you can put them in a large pot of water, bring to the boil and let it simmer for 10 minutes.
Sterilising is essential if you're storing chutneys, jams and preserves for a long time, but not so critical if the storage is going to be less.
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