TOMATO BALSAMIC RELISH
Yield 6 jars or 2 cups
Number Of Ingredients 8
Steps:
- Trim stem end of tomatoes and slice in half widthwise. Using your fingertips, pull the majority of the seeds out of the tomato cavity, they should come out in one piece. Finely chop the sun dried tomatoes. In large pot, heat reserved sun dried tomato oil over med heat, add garlic and saute for 2 mins. Add plum tomatoes, sun dried tomatoes, chilli flakes, salt, capers, sugar and vinegar. Bring to boil and reduce heat to simmer. Simmer uncovered until tomatoes are fully softened, and the mixture has thickened about 50 mins. While cooking, stir occasionally and crus tomatoes with wooden spoon so that they eventually fall apart. Season with salt To can the relish, bring a large pot of water to boil. Boil canning jars and lids for 5 mins to sterilize, carefull drain from water and fill jars with tomato mixture. wip rims clean. Place tops and lids on jars and tighten. Boil jars for 30 minsm adding water if needed. Store. Relish with keep for 1 year.
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