HESTER’S TOMATO RELISH (WITH AT LEAST A NOD TO THE BALLYMALOE COOKERY SCHOOL)
This relish is made in not much more than an hour and is delicious with both Middle White sausages and Longhorn beef burgers (and lots of other things besides!) – and we think adds a special touch you don’t get with a bottled sauce. If you have tomatoes in the garden, some of them a bit misshapen or under- or over-ripe like ours, this is the perfect recipe to use them for.
- 1 kg tomatoes
- 250 g apples I used windfalls from the garden but any good, tart apple like a Cox will do
- 250 g onions
- 175 g plump raisins
- 225 ml white wine vinegar
- 300 g granulated sugar
- Thumb-sized piece of ginger
- 2 heaped tsp sea salt
- 1 tsp allspice
- ½ tsp ground ginger
- ½ tsp freshly (and coarsely) ground black pepper
- ½ tsp cayenne pepper
Chop the tomatoes.
Core and chop the apples (no need to peel them).
Peel and chop the onions.
Peel and grate the fresh ginger.
Put the chopped tomatoes, apples and onions in a heavy pan with all the rest of the ingredients and bring to the boil, stirring regularly to dissolve the sugar.
Simmer gently for an hour, stirring frequently to prevent the mixture from ‘catching’ on the bottom.
Cool and taste for seasoning – you might need to increase the salt or cayenne pepper or both.
When completely cold pot, cover and label – or serve straight away.