from one generation to the next
As autumn looms I swing into action making pickles, relishes and sauces, old fashioned spiced preserves that rely on vinegar, salt and sugar for longevity. I never developed a liking for commercial tomato sauce, ketchup or fruit chutney because I only knew the flavourful homemade variety when I was a child. How lucky I was because now I won’t settle for flavour compromise, it’s the homemade variety for me or I’ll go without.
My tomato relish is like a chunky tomato ketchup, sweet and savoury at the same time. It’s wonderful dolloped on a barbequed sausage, in fact it’s extra good wherever you would normally add tomato sauce.
3kg ripe tomatoes, roughly chopped
600ml malt vinegar
600g brown sugar
4 cooking apples, peeled, cored and chopped
3 onions, diced
2 teaspoons ground cloves
1 heaped teaspoon ground allspice
1 teaspoon ground dried chilli
2 tablespoons salt
Put all the ingredients together in a large saucepan over a high heat and bring to the boil. Reduce heat to a low simmer and cook uncovered until the mixture is thick, about 1 ½ hours. Stir the relish from time to time, more frequently towards the end of cooking time.
While the relish is cooking, wash 12 medium sized jars with lids in hot water then sterilize them in the oven for minimum 30 minutes at 140C.
Spoon the relish into the jars and seal immediately. A vacuum will form as the relish cools. Store in a cool dark place.
Use with cold meat, avocado, cheese, fritters, grilled sausages, as a ketchup replacement.