A fairly thick and chunky relish to serve with cold meats and cheese. Note you will need to skin the tomatoes and brine for 12 hours first so make sure you factor this in.
For a finer result, cut the tomatoes and and onions into smaller pieces.
Ingredients
Instructions
To skin the tomatoes, cut a small cross through the skin at the base of each tomato and drop them into a saucepan of boiling water for 230 seconds. Remove and plunge them into a bowl of cold water, then peel.
Method
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Just like mum made. This brew is for my brother
Perfect
This is the best recipe ever , just like my mum used to make in the 50s 60s Elwyn Taylor
Yum!
Love this recipe used it many times
Anyone use Frozen tomatoes. What changes do you make if any
This is simply the best no-fuss relish recipe on the planet. Been making this every season with tomatoes from my garden. I oven roast the halved tomatoes first at around 100degC to evaporate some of the juice, then skins just fall off. I like to use extra chillies from the garden, a tsp of whole mustard seeds and a hot curry powder. The roasted tomatoes add sweetness, cut through with the extra heat of the chillies and hot curry. Yum! Give it a try, easy peasy :)
Made this for years . Brilliant . I give to friends as gifts
I always take the pot of the Heat before adding the paste, Once the paste is stirred in then place the pot back on the heat again. Perfect every time..
Tried it, had lots of small cherries tomatoes in my glasshouse so I didn’t want to waste, first time making relish, new to bottling, but I have great satisfaction knowing I’ve use vegetables I’ve grown and used. I mixed the dry ingredients and it was lumpy in mixture when I added, I had mixed it up early and then added, shouldn’t of done that, but I’m confident it will be great. I fixed that by using the moo-lee , I’d like to put a photo up but you don’t allow that?
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