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
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