Recipe: Homemade Spicy Tomato Relish

Fills: two jars

Cooks: Steam Oven 100C and Hob

Prep: 30 mins

• 800g medium vine tomatoes
• 1½ tbsps olive oil
• 2 medium red onions, peeled and finely diced
• 2 cloves garlic, peeled and minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp chilli flakes
• 200g caster sugar
• 120ml red wine vinegar
• 2 tsp toasted mustard seeds
• 1 small gherkin, finely diced

_{*Allergens highlighted in bold}

Make a shallow cross in the top and base of each tomato with a paring knife. Place in a steam tray and place in the oven on the steam setting at 100C for 5-6 minutes, until the skins start to split.

Remove from the oven and leave to cool slightly, then peel off the skins and roughly chop the tomatoes. Discard the skins and any tough cores from the tomatoes.

Meanwhile, heat the oil in a medium-sized saucepan over a medium-high heat. Add the onions and cook for 5 minutes, stirring often, until softened.

Add the garlic, salt, pepper and chilli flakes and cook for a further 2 minutes, then add in the tomatoes, sugar and vinegar. Bring to the boil and simmer for 20-30 minutes, stirring occasionally until thickened.

Turn off the heat and stir in the mustard seeds and chopped gherkin.

Serve warm or cold. If storing, spoon the mixture into a warm sterilised jar and seal. Then store in the refrigerator for up to a week.