Rustic Roasted Tomato Relish

Many gardeners who have at one time grown cherry tomatoes, will find they’ve self seeded year after year and grow like weeds. Forever! Not a bad problem to have unless you have more tiny toms that you know what to do with. So here’s an easy little recipe to make use of at least some of those volunteer cherry toms! 

Pop a bunch of cherry tomatoes into a baking pan with some sprigs of oregano, some parsley, sea salt, cracked black pepper and olive oil. No chopping anything up prior to tossing it into the pan. While it’s roasting away start chopping up some onion, garlic & a red chilli & start cooking that in a frying pan.

Once the tomatoes have roasted let them sit for a few minutes to cool before removing from the stems (unless of course you removed them from their stems prior to roasting). Remove the sprigs of oregano & transfer everything to the frying pan that you have your onion, garlic & chilli in. Add some more olive oil if needed. Then added some balsamic vinegar, raw sugar, more sea salt & cracked black pepper, a little curry powder and mustard. You can add whatever herbs and spices you like. Let all that cook & then simmer for about an hour or so, keeping a check on the consistency & tasting along the way. Many people add cornflour when making relishes & chutneys, so if you wish for a thicker consistency then add it, but it’s not really necessary. You'll know by the consistency & super delicious taste when it's ready. If it's not quite tasting the way you would like, just continue adding stuff until it's awesome! Once you’re happy with it, pour into sterilised jars and enjoy it on sandwiches, have it with cheese and crackers or whatever takes your fancy.

 This is a blog post that I had originally written and published on the Infinite Earth - Organic Market website in October 2018.