10 minutes
45 minutes
10
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Roast Tomato Relish
This roast tomato relish 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.
Ingredients
Cooking Method
-
Preheat the oven to 180°C.
1 -
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.
2 -
Roast for 35 minutes.
3 -
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 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.
4
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Serving Suggestion
Serve on top of a Scotch Beef burger or a sandwich
- Tried this recipe last week to use up our end of season glut of tomatoes (all one variety) but omitted the chilli and the gherkins to make it more to our taste. Simple recipe to follow and a very tasty result. Really pleased. It will be interesting to see how long it keeps.Kay Harwood
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