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.
