A bumper crop of tomatoes...

that's what we have right now in the garden. Besides the usual cherry and grape tomatoes we grow in pots on the deck (Barry's breakfast, lunch and snack in the summer!), I also planted some heritage tomatoes - yellow, burgundy, two-tone green and pink. They are beautiful and tasty - but are ripening faster than we can eat them.

I will make a couple of tried and true recipes - but was looking for something new and found a great sounding recipe at http://www.remoteandraw.com/2011/09/tomato-relish-farm-style.html .  I always like recipes that have been made by generations before this recipe comes from the Country Women's Association Bible of Cookery - which I think might be similar to our Women's Institute - and has probably been made for years and year - tried and true!

Anyways, it didn't take too long to get the ingredients ready and the taste was very nice. I have to admit, I increased the amount of mustard and curry - forgetting that the intensity might increase as the relish ages - I'll have to let you know.

Anyways, had a little left after bottling and had some on a cheese sandwich - it was a great finishing touch!

Try it and see!

Tomato Relish (No 2)

from page 318, 42nd Edition of CWA Cookbook

1 1/2 kilo ripe tomatoes

1 tablespoon sea salt

250 g raw sugar

500 g onions

1 tablespoon mustard

2 tablespoons plain flour

1 1/2 tablespooons curry powder

brown vinegar

Cut up tomatoes and onions finely and sprinkle with salt. Leave for 6 hours or overnight then drain well. 

Put into saucepan, add sugar and enough vinegar to just cover.  Boil for 5 minutes.

Mix flour, mustard and curry to a paste with a little vinegar.  Add to pan and stir well.

Simmer for 1 hour, or until desired thickness is reached. 

If  you like a sweeter pickle, simply add more sugar. 

Allow to cool, then bottle in clean jars. Refrigerate after opening.