Things have been a little difficult at home lately and at times I've been feeling full of despair. So the little pleasures have been very important to me. That little bit of happiness I can get from creating something, especially if it's homely, can be enough to get me through the day and let me know that life can be good and beautiful. Making tomato relish is for me one of those small pleasures.
First you need 1 1/2 kilos of juicy red tomatoes, the more ripe, the better.
You'll need one old, stained recipe book that used to belong to your mother.....
some empty jam jars.....
and some of this.
Cut a little cross in the top of each tomato and cover them with boiling water for a few minutes. This makes them easy to peel and this is where the ripeness helps. The skin peels off easier, the more ripe they are.
Chop up the tomatoes and two large onions and put them in a large saucepan.
Cover with brown vinegar and bring to the boil. Simmer for 30 mins.
Add a heaped tablespoon each of dry mustard and curry powder, 1 teaspoon of salt and two cups of sugar.
Simmer for another 20 minutes.
Thicken with 1/2 cup cornflour which has been blended with 2 cups white vinegar.
Pour into jars which have been cleaned and heated in the oven on low heat.
Arrange in a row and admire your handy work.
Tasty with burgers and sandwiches or with oven baked potato wedges for an after-school snack.
Or do as Rosie does and just dip your finger in and enjoy the flavoursome tanginess.