QUICK SPICED TOMATO RELISH

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1 Tab olive oil
2 shallots,* very finely chopped (or 1 brown onion finely chopped)
4 large fresh tomatoes – peeled, seeds removed & finely chopped (or 1 can diced canned tomatoes)
1.5 Tabs (or 2) red wine vinegar
1 Tab br sugar (or 2 Tab maple syrup)
1/2 tsp salt
1/4 tsp ground allspice (or 1 tsp ground coriander seeds)
1 tsp (or pinch) dried chilli flakes, opt.

*  suspect they are literal shallots as it’s a Coles recipe)

  1. Heat oil in a small saucepan over medium heat. Fry shallots 2-3 mins until they begin to soften. (or add the onions and ground coriander and cook for 2 minutes).Add all remaining ingredients and mix well. Bring to simmer and cook uncovered for 15-20 mins, stirring frequently, until thickened. Transfer to a sterilised glass jar or container.
  2. Seal & store in the glass jar in the fridge for up to 2 weeks (only 1 week with alternative ingredients).

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