Name: Sun-dried tomato relish
Cook time: 80 min
Total time: 80 min
Ingredients: 1 tablespoon olive oil; 1 large_piece brown onion (200g), chopped coarsely; 4 clove garlic, chopped finely; 1 fresh long red chilli, halved, sliced thinly; 1 kilogram (2 pounds) ripe tomatoes, peeled, chopped coarsely; 1 cup (150g) drained sun-dried tomatoes, sliced thinly; 2 green-skinned apples (400g), peeled, cored, grated coarsely; 3/4 cup (165g) firmly packed light brown sugar; 3/4 cup (180ml) cider vinegar; 1 teaspoon coarse cooking salt (kosher salt)

This beautifully flavoured sun-dried tomato relish can be used in all sorts of dishes. It compliments cheese very well, and is delicious with steak or a burger.

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Ingredients

1 tablespoon olive oil

1 large_piece brown onion (200g), chopped coarsely

4 clove garlic, chopped finely

1 fresh long red chilli, halved, sliced thinly

1 kilogram (2 pounds) ripe tomatoes, peeled, chopped coarsely

1 cup (150g) drained sun-dried tomatoes, sliced thinly

2 green-skinned apples (400g), peeled, cored, grated coarsely

3/4 cup (165g) firmly packed light brown sugar

3/4 cup (180ml) cider vinegar

1 teaspoon coarse cooking salt (kosher salt)

Method

1.Heat oil in large saucepan; cook, onion, garlic and chilli, stirring, until onion softens. Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil Reduce heat; simmer, uncovered, stirring occasionally, about 1 hour or until relish is thick

2.Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold

Relish can be stored for several weeks in the refrigerator; it can be used straight away. To peel tomatoes, cut a small cone around the core of the tomato using a small sharp knife and remove it, then cut a small cross in the skin at the base of the tomato. Plunge tomatoes into boiling water about a minute then remove. Cool in a bowl of iced water, then peel away skin, starting from the base
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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