Tomato Relish

@mummamills "This is the best selling, fabulous tasting, world famous Tomato Relish as made by the "Boonooroo Brown Paper-bag Ladies" This is REALLY like grandma used to make. If I buy "cooking tomatoes" and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it :)
I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff."

Ingredients

• 1 1⁄2 kg ripe tomatoes (peeled and chopped)

• 500g brown onions (peeled and chopped)

• 2 tablespoons salt

• 2 cups sugar

• 3 teaspoons curry powder

• 1⁄4 teaspoon chili powder

• 1 tablespoon dry mustard

• 2 cups malt vinegar

Directions

1. Skin tomatoes, cut in cubes, place in bowl.

2. Peel onions, chop finely, place in separate bowl. Sprinkle each with one tablespoon salt and leave overnight.

3. Next day place tomatoes , and the onions together in a saucepan.and their liquid.

4. Add sugar, stir over low heat until sugar has dissolved, increase heat, bring to boil, boil, 5 minutes

5. Combine curry, chilli and mustard, mix to smooth paste with a little vinegar, add remaining vinegar, add to saucepan and stir to combine thoroughly. Bring to boil and boil uncovered for 50 to 60 minutes, or until thick.

6. If necessary, (and it probably is ) thicken with 3 tablespoons of cornflour mixed with a little vinegar.

7. Pour into hot sterilized jars and seal.

Recipe Notes (from the website reviews)

1. Very easy to make. I didn’t peel the tomatoes nor let them and onions drain over night. Just put them all in the pan and cooked them. Instead of sugar I used honey. My husband and I both loved it thank you.

2. Very easy to make! I didn't have any malt vinegar, so I used cider vinegar. I also used vidalia onions to make this. I don't like tomatoes, but I like this. It has a very nice sweet flavor.

3. I threw in about 100g finely chopped sun-dried tomatoes (really dried, not in oil)

4. I added a extra 1/4 tsp of chilli,it really was perfect

5. I use raw sugar, half the salt and sugar, a mixture of brown and spanish onions (adds colour), apple cider vinegar, and often add home grown heirloom tomatoes (green/deep red when ripe). I also mix the tomatoes and onions into one bowl before salting overnight, doesn't seem to make a difference to the taste.

6. Reduced sugar by half

7. Didn't have malt vinegar so used white vinegar instead

8. I didn’t leave onions and tomatoes over night. I used honey instead of sugar. Placed all ingredients in electric pan and cooked as recommended

9. Sterilise Jars  Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

GW Comments

25 August 2024

• Followed ingredients exactly

• Woolies tomatoes, picked the ripest I could

• Did not skin the tomatoes

• Did not do the overnight thing

• Used the Russell & Hobbs food chopper to deal with the onions, worked well

• If leaving the skin on, smaller dicing would be better, the skin tends to survive the cooking process

• Yield: 3.5 x 250ml mason jars approx 950ml

• Delicious, would be hard to improve!

13 October 2024

• Followed the recipe precisely

• Did not skin the tomatoes

• Cut into bigger chunks than last time

• Used the food chopper for the onions

• Yield: 6 x 250ml mason jars approx 1200 ml

• Not quite the same flavour as last time but still delicious

• Overnight may not be necessary at all

26 November 2024

• Followed the recipe closely using 2kg tomatoes

• Did not skin the tomatoes, chunky cut

• Raw sugar instead of white sugar

• Half malt vinegar and half apple cide vinegar

• Used the food chopper for the onions