ROASTED TOMATO AND CHILLI RELISH

2 kg roma tomatoes, halved

2 onions, chopped

2 red chillies chopped (i kept the seeds in but you can remove if too hot)

1 teaspoon of smoked paprika

350ml red wine vinegar

1 1/4 cups sugar

1/4 cup lemon juice

zest of one lemon

2 teaspoons salt

STEP ONE

Preheat your oven to 150C.  Line two baking trays with baking paper.  Place the tomato halved cut sides up onto the trays and sprinkle with salt and pepper.  Cook for 1 hour.  After an hour, take the trays out and sprinkle withe the diced onion and place back in the oven for a further hour.

STEP TWO

Cool slightly , then remove the tomato skins and roughly chop the tomatoes.  Place the tomatoes, onion, chilli, paprika, vinegar, sugar. lemon juice and lemon rind and salt into a large saucepan.  I used a dutch oven.  Stir until the salt has dissolved

STEP THREE

Bring to the boil, the reduce the heat to a simmer and cook for 45 – 60 minutes, or until the relish is thick and pulpy.  Stir often to prevent the relish from sticking and worse case scenario burning.

STEP FOUR

Spoon immediately into clean, sterilised jars (just run them through the dishwasher then place in a warm oven to dry) and seal.  Turn the jars upside down for 2 minutes, then invert and leave to cool.

STEP FIVE

Leave for a month or even longer for the flavours to develop.  Store in a cool, dark place for up to 12 months.

preparation time: 20 minutes

cooking time: 3 hours

enjoyment time: months

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