Author Jean Morrison
This recipe is very simple and it tastes delicious. It's easy to make when you have that glut of tomatoes that happens at the end of every summer.
When you make tomato relish or tomato chutney you have a choice as to whether to remove the tomato skins or not. If you choose not to remove the skins then you need to chop the tomatoes very finely indeed. The time taken to chop those tomatoes finely is really no more than it takes to skin them and then chop them more roughly. The choice is yours.
This recipe produces a rich, golden coloured relish with bright red flecks of capsicum in it.
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Quantity: Makes about 1.5 litres
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1 and 1/2 kg of tomatoes
1 red capsicum (mild red pepper), chopped small
3 apples (any variety) peeled, cored and chopped
3 medium sized onions, chopped small
2 cups sugar
2 cups brown vinegar
1 level tablespoon dry mustard
2 teaspoons salt
1/4 teaspoon ground cloves
1/2 teaspoon mixed spice
Remove stem end from each tomato. Lightly cut a cross into the skin at the opposite end of the tomatoes. Place the tomatoes in a large bowl and cover with boiling water. Let sit for 3 minutes. Plunge the tomatoes into cold water and let them sit for 3 minutes. Skins should then easily peel off.
Chop the tomatoes and place them in a large pot with the capsicum, apples and onions. Bring it to the boil, reduce the heat and simmer the tomato mixture for about 15 minutes, stirring frequently.
Add the remaining ingredients and stir until the sugar is dissolved. Turn up the heat and boil the relish for an hour until it has thickened. Stirring is essential or the relish will burn on the bottom as it thickens.
Pour into hot sterilised jars. Seal whilst hot. Makes 4 - 5 jars or about 1.5 litres.
I try to use plum shaped tomatoes for this recipe as they are more fleshy and less juicy than other varieties. Too much juice delays the thickening process. If you only have juicy tomatoes then drain them in a colander for 10 minutes before cooking. Using quite juicy tomatoes may involve an extra 15 minutes of cooking to evaporate the excess juice.
Tomatoes first grew as wild cherry sized fruits in the South American Andes but the tomato as we know it today, originates from Mexico. Tomato seeds were taken back to the Mediterranean countries where they quickly became popular. There are now more than 7,000 varieties of tomatoes. Eating tomatoes at least two times per week is now believed to reduce the risk of prostate cancer and to be beneficial in fighting other forms of cancer. The key ingredient in tomatoes is Lycopene which is a carotenoid. Cooking tomatoes, most especially in oil, releases the lycopene making it more available to the body. Tomatoes are also said to be good for the eyes. Tomatoes that are ripened on the vine have far more vitamin C than those that are picked green.
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