by Torrey Douglass
During those chilly February days when the skies are grey and the garden is sleeping, I daydream of sun-warmed, ripe, juicy tomatoes from the coming summer’s garden. But fast forward to September, and there does come a point when the tomato craving has been more than satiated, yet the tomatoes keep coming. That’s when I pull out the canning pot and cook up some roast tomato and chilli relish, a pungent, flavor-packed sauce that is tangy, sweet, and super tomato-y. It goes beautifully with sandwiches, burgers, and roasted meats. Keep it in the fridge for up to three months, or can it in a hot water bath so you can pop one open on a chilly February day when you’re daydreaming about summer tomatoes.
Recipe: Roast Tomato & Chilli Relish
A wonderful way to use your excess garden tomatoes. Based on a recipe from Donna Hay’s Flavors cookbook.
- 8 tomatoes, halved
- 2 Tb olive oil
- 3 Tb balsamic vinegar
- cracked black pepper
- 1 Tb olive oil, extra
- 1 onion, chopped
- 3-4 red chillies, seeded and chopped
- 1/2 cup balsamic vinegar, extra
- 2 Tb brown sugar
- sea salt to taste
Directions: Preheat the oven to 400°F. Roast the tomatoes by spreading them on a sheet, cut side down. Drizzle with olive oil and balsamic vinegar, and sprinkle with black pepper. Roast for 30 minutes, remove and roughly chop. In a pan, heat the olive oil and fry onion and chillies for 3 minutes, then add the tomatoes with their juices, the additional balsamic, brown sugar and sea salt. Simmer until thick, about 15 minutes. Store in sterilized jars in the fridge for up to 3 months. Makes 4 cups.