Tomato & Pepper Relish
Using British Tomatoes works best with this recipe as they have a full flavour - even better if you grow your own. There is nothing like a greenhouse tomato - they smell divine.
| Serves | Prep / Cooking Time | Difficulty |
|---|---|---|
| 16 | 2hr 30 minutes | 1 |
Serve with melba toasts or crackers and a wedge of cheese - makes a delicious easy lunch or a mouthwatering supper. We love this with BBQ'd burgers too!
Tip:
Roasting the peppers will give the relish a slight caramelised taste.
Ingredients
1kg ripe tomatoes, skinned
3 medium onions, chopped
2 medium sized red peppers, deseeded and chopped
10ml olive oil
425g granulated sugar
600ml white wine vinegar
Method
- Deseed and chop the peppers into large pieces, and place in on a baking tray.
- Sprinkle over with the olive oil and a little salt and pepper.
- Place in a preheated oven at 200°C for around 20 minutes or until the peppers are just starting to become a little charred around the edges.
- Pop to one side
- Destalk the tomatoes, cut a cross into the bottom of each one and place into a large bowl then cover with boiling water for approx 30 seconds. Tip away the water and replace with cold water and leave for another minute until the tomatoes are cooled down (this is called refreshing).
- Carefully remove the skins from the tomatoes by gently peeling away with your fingers - the short plunge into boiling water will ensure this is an easy job!
- Using a food processor, add the tomatoes and the chopped onions and peppers. Give it a few quick pulses until it is well chopped but not mushy.
- Pour into a maslin pan or large saucepan and add the vinegar and sugar.
- Bring to the boil, then allow it to simmer for around 1.5 hours, stirring occasionally, until it starts to turn thick and syrupy.
- When cooled, spoon into sterilized jars, fully cool, then screw on the lids.
- These peppers are great compliment to barbeque food and salads.
