If you’re looking for something to spice a salad up, or a way to take roast lamb or barbecued beef to the next level, then check out this Roasted Cherry Tomato Relish recipe. Can also be used to give Mexican dishes an extra kick.
Roasted Cherry Tomato Relish Recipe:
Tracklements’ Roasted Cherry Tomato Relish makes 6 jars
Time (Cooking): 50 minutes
– 1.3kg of cherry tomatoes
– 1tsp of fresh thyme, chopped
– A pinch of black pepper
– 125ml olive oil
– 250g onion, chopped
– 450ml cider vinegar
– 25g crushed garlic
– 3 tsps sea salt
– 300g raw cane sugar
– 1 fresh red chilli, chopped
– 1/2 teaspoon of whole coriander seed
– 1/2 teaspoon of whole cumin seed
– 25g tomato puree
1. Pre heat your oven to 200C.
2. Halve the tomatoes across, lengthways, then spread them over a roasting tin cut side up.
3. Drizzle the tomatoes with the oil, then sprinkle with the thyme and the pepper.
4. Roast them for 30 minutes.
5. Whilst the tomatoes are roasting, dice the onion finely and cook them in half of the vinegar until they are soft, about 20 minutes.
6. Once the onions are soft, add the tomatoes and the rest of the ingredients to them and bring them to the boil. Simmer for 20 minutes until there is a nice, soft consistency.
7. Put into sterilised jars.
Advice on preparing, making and enjoying your Roasted Cherry Tomato Relish recipe:
You might be quite surprised by the mix of herbs and spices – fresh thyme, cumin, coriander, and never would have thought of putting them together. Thyme and oregano, yes. Cumin and coriander, yes. But thyme, cumin and coriander you might never have come across as a combination before. Yet the three work so perfectly and with the rich vinegar and sugar and the dusky caramelised taste of the tomatoes it really works.