Geoffs tomato relish

[Geoff Dean]

Tomato Relish
18 lb Ripe Tomatoes
6 lb Sliced Onions
4 oz Salt

Slice up tomatoes and onions and place in large pot.
Sprinkle with salt and mix thru.
Leave for a minimum of 12 hrs.

Drain most of juice off and discard
Bring remaining pulp to boil.

When boiling add:
4 table spoons keens mustard
4 tablespoons keens curry.
(Mix curry and mustard to a paste with water.)
6 lbs sugar
1 bottle of Wills Eze Sauce.
For slightly more bite add 6 small mexican chillies.

Boil for 2.5 hrs minimum.

10 mins from end mix thru:
4 oz plain flour mixed to thin paste with water

Place into sterilized jars and seal.

Makes approx 18 jars (375 ml).

[Cliff Rogers]

What mustard & curry do you use?

[Geoff Dean]

What mustard & curry do you use?

Keens.

The tomatoes and onions come out of the vege patch, everything else comes out of the pantry.

[HappyHammer]

I'll ask a question you haven't already answered (nice one Cliff:U ) how long does it last in the jars before it's no good?

HH.

[Geoff Dean]

I'll ask a question you haven't already answered (nice one Cliff:U ) how long does it last in the jars before it's no good?

HH.

HH just opened a jar this week that is from 2005 batch 3 (probably feb/march)- seems it is like a good red wine - it just gets better with age.

Has darkened up a little in color and tastes superb:U if I say so myself

[HappyHammer]

Do you use it as a relish, say on a burger, or can it be used as a base for pasta sauce?

HH.

[Geoff Dean]

HH - I use most of it as a relish on my ham sandwiches, but it is also great on steak, chops etc.

Never thought about using it as a base for pasta, but then I like the Paul Newman brand pasta sauce too much, and this then gives me new jars to fill with more relish.:2tsup: Maybe I should give it a try:D