I haven't been able to source any home grown tomatoes so I bit the bullet and bought 6 kgs of tomatoes from our local supermarket. They looked quite nice (red and juicy) but were a bit floury and pale inside. Never judge a book ...
This recipe is what my mother has always made. You prepare the tomatoes and onions the previous night then cook the relish the following day.
|Let it bubble away for 20 minutes at a slow rolling boil.|
|Now add in 2 generous tablespoons of curry powder and 3 tablespoons of dry mustard powder.|
|I use these clear cellophane covers (like my Mum always did) to seal the jars (and once they have tightened over the jars, I put on the matching jar lid just to make sure the seal is good.|
|This is my bounty - 24 jars (!) or Tomato Relish - I will give some away as we will never eat it all and it's nice to share, right?|
Cheers - Joolz