Tomatoes grown in the Bundaberg Region burst with flavour and taste amazing in spicy tomato relish.
Local grower RedRidge Produce said tomatoes were the first product to be grown by their family. They grow from May through to January and include vine-ripened truss tomatoes and cherry tomatoes.
Tomatoes are one of the most rewarding veggies to grow in the backyard as the vines produce an abundance of fruit through summer and late autumn.
A tomato which has been sun-ripened on the vine just bursts with flavour, and when in abundance they make the perfect ingredient in this spicy tomato relish recipe.
Spicy tomato relish ingredients
- 2 large red onions
- 2½ kg ripe tomatoes
- 150g raisins, coarsely chopped
- 6 cloves garlic, crushed
- 10 small red chillies, seeded and finely chopped
- juice and peel of 1 lemon (peel cut into long strips)
- 2 tablespoons grated ginger
- 3 teaspoons ground allspice
- 2 teaspoons ground cloves
- 3 teaspoons salt
- 2 cups apple cider vinegar
- 2 cups Bundaberg Sugar (White or Raw depending on preference)
- 1 tablespoon cornflour
- 2 tablespoons apple cider vinegar (extra)
Spicy tomato relish method
1. Place onions in a food processor and process until finely chopped; place in a large saucepan.
2. Cut tomatoes into halves and process in batches until chopped, but not pureed (there should still be chunks of tomato visible).
3. Add to onions, along with all other ingredients, except for cornflour and extra vinegar. Bring to the boil, stirring occasionally. Boil, stirring occasionally, for 1–1.5 hours or until starting to thicken.
4. Reduce heat and simmer for 30 minutes or until very thick. Stir often to stop mixture sticking to base of pan.
5. Combine cornflour with extra apple cider vinegar. Add to tomato mixture and simmer, stirring for 2 minutes.
6. Turn off heat and let stand for 10 minutes, then spoon into clean warm jars and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool.
More locally inspired recipes:
- Japanese savory pancakes using local ingredients
- Banana bread with crunchy macadamia twist
- Time for a mango mule as summer approaches