Saturday, May 24, 2014

Easy Tomato Relish

This is my Mum's recipe for Tomato Relish, which she was never without in her pantry, and I still think it is the best tomato relish I have ever tasted. I have fond memories of eating it around the kitchen table at home with cheese and biscuits. It is now also a staple in our home, and our children love it as well.

This recipe can also be adapted to a flavoursome tomato passata according to your taste, which can be used for pizza bases, pasta sauces, or whenever tomato passata is needed.


500 g (1 lb) Ripe Tomatoes (skinned)
500 g (1 lb) onions
1 cup sugar
1 dessertspoon Curry Powder
1 teaspoon Mustard Powder
1 cup White Vinegar
salt to taste
cornflour to thicken


  1. Prepare and skin the tomatoes by blanching them, place them in iced water, remove the skins and chop them into quarters.
  2. Chop the onions finely.
  3. Place all ingredients except salt and cornflour in the pot and bring to the boil and then simmer until cooked and mixture is reduced by a quarter. Stir occasionally.
  4. When cooked, add salt to taste.
  5. Thicken with cornflour and water mixed to a thin paste, and simmer gently for a few more minutes.
  6. Allow to cool slightly and fill your sterilised bottles.
  7. Turn the bottles upside down for 15 minutes to seal them properly
Warm wishes


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