Roast Tomato Relish
1 kg mixed coloured tomatoes
1 red chilli, seeded and finely chopped
1 red onion, finely chopped
2 cloves garlic, peeled and finely chopped
1 tsp fresh or dried oregano
Salt and pepper
2 tbsp olive oil
75 g golden caster sugar
100 ml cider vinegar
1 bay leaf
2 gherkins, finely chopped
- Preheat the oven to 180°C.
- Halve the tomatoes and place cut side up in a roasting tin. Sprinkle with the chilli, chopped onion, garlic and oregano. Season with salt and pepper and spoon over the olive oil.
- Roast for 35 minutes.
- Dissolve the sugar in the vinegar and add the bay leaf . Bring to the boil, tip in the tomatoes and their roasting juices and bubble vigorously for……..minutes until you have a nice thick relish. Stir often to prevent sticking to the base of the pan. Allow to cool a little then stir in the chopped gherkins and spoon into sterilised jars. Seal with vinegar-proof lids. Small Kilner type jars are ideal.
Serve on top of a Scotch Beef burger or a sandwich
This is good to make in the summer months when there is a glut of beautiful, different coloured tomatoes, red, orange, yellow and black, not forgetting those green ones that will not ripen.