Old English meets Mediterranean
 

Tomato Relish
  900 g / 2 lb Sicilian tomatoes, peeled and roughly chopped
  450 g / 1 lb cooking apples, peeled, cored and roughly chopped
  900 g / 2 lb onions, chopped
  2 garlic cloves, crushed
  2 green chillies, seeded and chopped
  50 g / 2 oz fresh root ginger, grated
  15 ml / 1 tbsp paprika
  pinch of cayenne pepper
  15 ml / 1 tbsp salt
  300 ml / ½ pint white vinegar
  2 bay leaves
  175 g / 6 oz sugar
Sicilian Tomatoes


 

Cooking instructions

Place all the ingredients in a large saucepan and stir the mixture over low heat until the sugar dissolves. Bring to the boil, then lower the heat and cover the pan. Simmer the relish for 20 minutes.

Uncover the pan and stir the relish, then continue to cook at a steady simmer for 30 - 40 minutes more. Stir the relish occasionally to prevent it from sticking to the pan. When cooked, the fruit and onions should be pulpy and the relish should be thick.

Remove and discard the bay leaves, then pot the relish and top with waxed discs. Cover at once with airtight lids. Label and store for at least 3 weeks before eating.

Makes about 1.8 kg / 4 lb




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Posted on the 13th of September 2004

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