Tomato Relish

Discussion in 'Food - Cooking, Preserving & Fermentation' started by Wedgetail, Nov 20, 2019.

  1. Wedgetail

    Wedgetail Well-Known Member Premium Member GOLD

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    We had bit of a buildup of tomatoes in the fridge so today the wife decided she would make some tomato relish even though it was 38 in the kitchen the prep work was done inside but cooking outside so not to make it any hotter inside. End result 10 bottles of relish with plenty of chille for a nice after burn tastes fantastic I volunteered to scrape out the pot (yum) Cheers Dave
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  2. Wedgetail

    Wedgetail Well-Known Member Premium Member GOLD

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    Once again it's 38 in the kitchen and a lot of tomatoes in the fridge and the wife decided to go round 3 with the relish. Round 2 was last week result another 10 bottles but a little lite on the chilli. So into round 3
    I thought I would add my own personal touch (when the wife wasn't looking ) and I added 6 fresh birds eye chilli for that extra spark as the bottling was been done the good wife took a spoon full as a taste test the cursing is still ringing in my ears .Well I know this batch of 8 bottles has a bite. Cheers Dave
     

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  3. DTK

    DTK Well-Known Member Premium Member GOLD

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    Is Donna's recipe in the recipe section? I will look for it?
     
  4. Wedgetail

    Wedgetail Well-Known Member Premium Member GOLD

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    Hi Dan it's not up as yet but will get it up later tonight if Donna can find it on her Ipad. Cheers Dave
     
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  5. DTK

    DTK Well-Known Member Premium Member GOLD

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    No rush mate, but when I read your post to Kerrie and Michelle they both said they wanted some, so I better grow more toms to make some.
     
  6. Wedgetail

    Wedgetail Well-Known Member Premium Member GOLD

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    Hi Dan recipe for Donnas tomato relish is as follows
    4 kg tomatoes skin removed
    1.5kg onions
    1 tablespoon salt
    2 tablespoons dry mustard
    2 tablespoons curry powder
    1.5kg sugar
    330ml of easy sauce
    Cup plain flower
    Cup water
    Add chilli to suit taste
    Can also swap 1kg of tomatoes for 1kg zucchini
    Slice tomatoes and onions put in saucepan with the salt and bring to boil. Mix mustard and curry powder with half cup of water to make thin paste stir into saucepan with sugar and easysauce and chilli if required boil for about 2.5 hours. Mix half water with the flour till smooth then stir into saucepan and cook for further 15 min then put into hot sterilized jars then seal. Easysauce can be found in sauce aisle at supermarket bottle looks like a stubby. Cheers Dave
     
    Last edited: Jan 9, 2020
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  7. DTK

    DTK Well-Known Member Premium Member GOLD

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    Thanks mate. Forwarded to the girls.
     
  8. Mary Playford

    Mary Playford Well-Known Member Premium Member GOLD

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    I can't wait to try your recipe. It sounds delicious.

    *You can process it for 10mins for a safe long term shelf life. Process - using the water bath method.
     
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  9. Gerry C

    Gerry C Member Premium Member

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    Sounds great. I will try that with my leftovers this year.
    I normally use up all my tomatoes by making a batch of passata.
    I usually have enough to last until next years crop.
    I chop and quickly roast the tomatoes with a bit of olive oil a small amount of onion garlic and seasoning
    (About 30-40 mins)
    Take the tray out and let it cool off a bit then add chopped basil
    Finally, sieve it while still quite warm into sterilized bottles and cap.

    Cheers!
    Gerry C
     
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  10. Wedgetail

    Wedgetail Well-Known Member Premium Member GOLD

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    Hi Mary and Gerry thanks for the tips .Dave
     
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  11. greg egle

    greg egle Member Premium Member

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    Your recipe looks great. Since I’m not from your neck of the woods could you tell me what easy sauce is?
     
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  12. Wedgetail

    Wedgetail Well-Known Member Premium Member GOLD

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    HI Greg it's the liquid base we use for the sauce it contains the herbs and spices if you are in Aust its in the sauce isle at the bigger supermarkets. Dave
     
  13. greg egle

    greg egle Member Premium Member

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    Thank you Dave.
     
  14. Melanie

    Melanie Active Member Premium Member

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    thanks for the recipe going to have to look for easysauce and see if my local coles or woolies have it
     
  15. Wedgetail

    Wedgetail Well-Known Member Premium Member GOLD

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    Hi Melanie it's with sauces and it shaped just like a stubby let us know if you make some and what you think off it. Dave
     
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  16. Melanie

    Melanie Active Member Premium Member

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    I sure will .I'm looking at making some siracha style sauce for Easter gifts this would go nice with it too.
     
  17. greg egle

    greg egle Member Premium Member

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    Here’s a link to my go to recipe for home made sriracha. I add lots more garlic and keep it a bit chunkier than the commercial stuff.. it’s a very tweakable recipe and delicious. I also use apple cider vinegar in place of coconut vinegar.

    Ingredients:
    1/2 cup coconut vinegar, another splash at the end (can use ACV)
    1 pound “long red peppers”, crowns intact (can use red jalapenos)
    3-6 fresh Serrano chiles, crowns intact (this determines heat – I used 4)
    1 tablespoon sea salt
    1 tablespoon tamari (gluten-free) or nama shoyu (raw)
    1 tablespoon raw agave
    4 cloves garlic

    Instructions:
    Clean the long peppers and Serranos. Remove the stems but leave the little crown, which will add depth of flavor. Rough chop the chiles and toss them in the food processor. You may want to wear gloves if your skin is sensitive.

    Add the vinegar, salt, tamari, agave, and garlic to the food processor. Pulse to puree but leave it a little rough.
     
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  18. DTK

    DTK Well-Known Member Premium Member GOLD

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    Thanks Greg, I have copied your recipe and sent to my Director of Domestic Bliss. Dan
     
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  19. Melanie

    Melanie Active Member Premium Member

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    That sounds delicious hmmmm so hungry now . I want to ferment which will give that unique tang so I'm thinking fermenting before the food processor part . I have seen people do it before processing and after .

    Hmmmm now I'm wondering if you could make a fermented relish. I know you have to cook to reduce the liquid so it would negate any health benefits but wondering how it would effect the taste
     
  20. Mary Playford

    Mary Playford Well-Known Member Premium Member GOLD

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    Go to Woollies or any big supermarkets and just ask them where to find the Ezy sauce. I think I found mine near the tomato sauces.
     

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