Tomato Relish

Chicken Satay Dumplings with Cucumber Pickle - another brilliant recipe from Gingerboy

Rainy Saturday = making a batch of Tomato Relish and eating Chicken Satay Dumplings for dinner.

Tomato Relish
from Adrian Richardsons' The Good Life
Makes about 700ml

1kg roma tomatoes, roughly chopped
3 tablespoons olive oil
1 onion, roughly chopped
3 garlic cloves, roughly chopped
1 long red chilli, roughly chopped
150g brown sugar
100ml red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon salt

Put the tomatoes through a moulie (food mill) with the fine-hole attachment.

Put the onion, garlic and chilli in a food processor and whiz until it's a fine mush.

Heat the oil in a large heavy-based saucepan.  Add the onion mixture and fry gently for 4-5 minutes, until just beginning to brown. Add the tomato purée and bring to a boil, then add the remaining ingredients, return to the boil and reduce the heat to a simmer. Cook for 30 minutes, stirring frequently. At the end of the cooking time the relish should be reduced and thick.

Spoon into sterilised jars, seal and leave to cool, then store in the refrigerator  for up to1 month.