I found this spicy tomato relish recipe on the Tesco Real Food website.
It's a versatile and delicious relish that has a lovely spice and warmth - sweet red onions and cherry tomatoes with spicy ginger and chilli. Ideal with salads, sandwiches, toasties, burgers, BBQ and grilled food and cold meats. Actually, whenever you would have tomato ketchup, have some of this relish instead!
Tips
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This spicy tomato relish recipe is easily adapted if you want to make less or more.
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Ingredients
- 4 tbsp olive oil
- 1 small red onion, finely diced
- 1 garlic clove, grated
- 6cm piece ginger, grated
- 1 bay leaf
- 1 tsp black peppercorns
- 2 star anise
- 0.5 tsp chilli flakes
- 3 x 250g packs cherry tomatoes, quartered
- 4 tbsp red wine vinegar
- 3 tbsp soft brown sugar
- salt and freshly ground black pepper
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Instructions
- Heat the oil in a deep frying pan over a low heat. Add the onion, garlic, ginger, bay leaf, peppercorns, star anise and chilli flakes. Cook gently for 10 minutes, stirring occasionally.
- Add the tomatoes, vinegar and sugar and season with salt and freshly ground black pepper. Increase the heat to high and cook, stirring regularly until the tomatoes have broken down and the sauce has thickened (15 to 20 minutes), so that it leaves a clear trail if you draw a spoon through it along the bottom of the pan.
- Spoon into sterilised jars while hot (if not eating on the same day) or leave to cool before serving. Remove the whole spices before eating. Will keep for 2 weeks in the fridge.
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Spicy Tomato Relish
Ingredients
- 4 tbsp olive oil
- 1 small red onion finely diced
- 1 garlic clove grated
- 6cm piece ginger grated
- 1 bay leaf
- 1 tsp black peppercorns
- 2 star anise
- 0.5 tsp chilli flakes
- 3 x 250g packs cherry tomatoes quartered
- 4 tbsp red wine vinegar
- 3 tbsp soft brown sugar
- salt and freshly ground black pepper
Instructions
- Heat the oil in a deep frying pan over a low heat. Add the onion, garlic, ginger, bay leaf, peppercorns, star anise and chilli flakes. Cook gently for 10 minutes, stirring occasionally.
- Add the tomatoes, vinegar and sugar and season with salt and freshly ground black pepper. Increase the heat to high and cook, stirring regularly until the tomatoes have broken down and the sauce has thickened (15 to 20 minutes), so that it leaves a clear trail if you draw a spoon through it along the bottom of the pan.
- Spoon into sterilised jars while hot (if not eating on the same day) or leave to cool before serving. Remove the whole spices before eating. Will keep for 2 weeks in the fridge.
Notes
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- This spicy tomato relish recipe is easily adapted if you want to make less or more.
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