Roasted tomato and chilli relish

Roasted tomato and chilli relish

By
From
The Margaret Fulton Cookbook
Makes
8 x 250 g jars.
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2kg ripe tomatoes
1 1/2 tablespoons olive oil
1 large onion, finely chopped
8-20 red chillies, seeded and finely chopped
1 red capsicum, finely chopped
2 garlic cloves, crushed
1 cup sugar
1 cup cider vinegar
2 tablespoons balsamic vinegar
salt and coarsely ground black pepper

Method

  1. Preheat the oven to 160°C. Wash the tomatoes and halve, lengthwise. Place cut-side up on baking trays. Drizzle with a little of the olive oil. Bake for 1 hour and 15 minutes. Heat the remaining oil in a large, heavy-based saucepan. Add the onion, chillies, capsicum and garlic. Cook over a moderate heat for 10 minutes, until softened.
  2. Scoop the flesh from the tomato skins and add to the pan, discarding the skins. Stir briskly to break up the flesh. Add sugar and stir to dissolve over a moderate heat. Pour in the vinegars and add the salt and pepper, to taste. Bring to the boil and simmer over a low heat for 1–1 1/2 hours, or until thick and pulpy. Spoon into hot sterilised jars and tap the jars on a hard surface to remove any air bubbles. Wipe the rims with a dampened cloth and seal.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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