This years tomatoes have not been as successful as lasts. Mind you I have sown some more seeds to hopefully get some tomatoes before the winter comes to preserve. Last years weird weather has carried on to this year so far and the garden is not sure what to do. So I am persisting with planting things out of character this year in hopes they will grow due to the weather conditions.
I use to work in a cafe in Brisbane as cook many years ago and fell in love with the tomato relish, which I use to have to make each week. Trying to remember a recipe from years ago is never an easy thing, especially when you are pregnant too. Remembering anything is hard work. This is my version of tomato relish, which use to sell out when I sold jams & preserves in Brisbane. Yes its my secret recipe that I am sharing with you. The great thing is you can add chili, other spices or herbs to the mix while cooking to create your own taste to your relish.
Dollop a generous amount of relish on anything and it will taste brilliant – I promise. I eat it with eggs in the morning, on fritters, sandwiches or when I am really lazy a little through some pasta. Don’t forget to eat it with cheese too.
- 1 tbsp olive oil
- 500gm onions, finely diced
- 2 kilos tomatoes, roughly diced
- 2 cloves garlic, minced
- 1 tbsp caraway seeds
- 1 cup (250ml) vinegar
- 1 cup sugar
- Fry off onions in olive oil until softened in a large stock pot. Add garlic and fry continuing to stir for one minute till aromatic. Add caraway seeds and stir.
- Add tomatoes, sugar and vinegar. Stir till combined. Reduce to a steady simmer for ½ an hour.
- If there is too much liquid (water), skim the surface and boil that liquid down separately until ⅔ gone. Re-add to the original mixture and keep at a steady simmer till reduced
- Pot into sterilized jars when at desired thickness ensuring that no water or tomato juice is at the surface of the relish. Keeps for 9 months