Homemade Tomato Relish

By author photo Jenny Craig Team

appetiser

Makes 1 large jar

You will need:

  • Spray oil
  • 1 red onion, finely diced
  • 2 cloves garlic, minced
  • 2 tsp minced ginger (or 2cm piece grated)
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 1 small red chilli (optional)
  • 4 tbsp of tomato paste
  • 10 tomatoes, chopped into 2cm pieces
  • 3 tbsp apple cider vinegar or white vinegar
  • 1 tbsp natural sweetener, e.g. stevia
  • 2 tsp seeded mustard
  • A pinch of salt
  • A pinch of pepper

Method:

  1. Lightly coat a large non-stick fry pan with spray oil. Over a low-medium heat sauté onion, garlic, ginger, oregano, parsley and chilli for 2-3 minutes, or until onion is translucent. Add tomato paste and cook for another minute, stirring well.
  2. Add remaining ingredients, reduce heat and cover, allowing to simmer gently for 15 minutes, stirring occasionally.
  3. Remove lid from fry pan and allow relish to continue simmering for a further 10-15 minutes, stirring occasionally.
  4. Remove from heat and allow to cool. Spoon relish into sterilised jar and store in the fridge for up to 2 weeks.

Note: If you prefer a smoother ketchup-style sauce, use a stick mixer to puree the relish after it’s cooled in the fry pan, before pouring into jars.

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