Sun-dried tomato relish
This beautifully flavoured sun-dried tomato relish can be used in all sorts of dishes. It compliments cheese very well, and is delicious with steak or a burger.
- 1 hr 20 mins cooking
- Makes 4 Cup
Print
Ingredients
Sun-dried tomato relish
- 1 tablespoon olive oil
- 1 large_piece brown onion (200g), chopped coarsely
- 4 clove garlic, chopped finely
- 1 fresh long red chilli, halved, sliced thinly
- 1 kilogram (2 pounds) ripe tomatoes, peeled, chopped coarsely
- 1 cup (150g) drained sun-dried tomatoes, sliced thinly
- 2 green-skinned apples (400g), peeled, cored, grated coarsely
- 3/4 cup (165g) firmly packed light brown sugar
- 3/4 cup (180ml) cider vinegar
- 1 teaspoon coarse cooking salt (kosher salt)
Method
Sun-dried tomato relish
- 1Heat oil in large saucepan; cook, onion, garlic and chilli, stirring, until onion softens. Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil Reduce heat; simmer, uncovered, stirring occasionally, about 1 hour or until relish is thick
- 2Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold
Notes
Relish can be stored for several weeks in the refrigerator; it can be used straight away. To peel tomatoes, cut a small cone around the core of the tomato using a small sharp knife and remove it, then cut a small cross in the skin at the base of the tomato. Plunge tomatoes into boiling water about a minute then remove. Cool in a bowl of iced water, then peel away skin, starting from the base
