February 25, 2015

Tomato Relish


There’s nothing like this time of year to prepare and preserve your fruit and vegetables. Living in the Yarra Valley I am privileged to have easy access to organic tomatoes and so I organized a sauce making day with my daughter , my girlfriend, and her daughter. We had so much fun cooking in the Kitchen. I must say, having the kitchen space for 4 of us to be working in there at the same time sure made our production much more efficient. Having a scullery with an extra sink also proved to be an advantage for the onion chopping. We shut the door on the delegated onion chopper. Luckily for her I provided onion glasses so not too many tears were shed. We ended up with 78 bottles and a memorable day, not to mention, a years supply of wonderful tasting and healthy tomato relish.
Here is the recipe that topped the lot.


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  • 1/2 tbsp whole cloves
  • 1/2 tbsp black peppercorns
  • 1 tbsp whole allspice
  • 2.5 kg tomatoes, roughly chopped
  • 3 cloves garlic, finely chopped
  • 1/2 tbsp ground ginger
  • 1/4 tsp cayenne pepper
  • 15g salt
  • 300 ml white wine vinegar
  • 500 g white sugar


  • Tie cloves, peppercorns and allspice in a square of muslin.
  • Put all ingredients except sugar into a large stockpot. Bring to boil, and continue to boil steadily for 1 hour, stirring from time to time.
  • Add sugar and continue to boil a further 2 hours, stirring every 20 minutes or so.
  • When finished cooking, remove muslin bag, pressing it well before discarding it.
  • Pass sauce through a coarse disc of a food mill and, using a funnel, bottle at once into hot, sterilised, dry bottles. Cap and allow to cool before storing.


Source: www.tastebook.com