GROW FOOD slow food Have your garden and eat it too. A practical guide to organic gardening in the sub-tropics with step-by-step instructions and delicious seasonal recipes. Come with me too on some of my travels in Australia, Europe, Asia and beyond.

I have tomatoes coming out of my ears at the moment – every time I go out into the garden I come back with a small bucketful, which brings that old-fashioned word glut to mind (from the Latin gluttire – to swallow, and where we get in English glutton). I also have a mini glut of the lovely lantern chillies – now this bush would make a fabulous Christmas decoration when it is covered in its scarlet lanterns and bright green leaves!

What to do with them – well you can’t really go past this very delicious and super easy relish

Tomato Relish
1kg ripe tomatoes, washed
As many red chillies as you can handle, washed
NOTE: Remove the seeds if you don’t want it too hot
1/3 cup olive oil
2 large brown onions
3 cloves garlic
2 bay leaves
1 cup dark brown soft sugar
1/3 cup balsamic vinegar
1 tsp sea salt
1.  In a food processor, chop the onion and garlic – stop before it gets to mush!
2.  Heat olive oil in heavy bottomed, large saucepan.
3.  Add chopped onion and garlic and cook well until just becoming slightly golden.
4.  Whiz up tomatoes and chillies in food processor until all large chunks have gone.
5.  Add to onion mix and increase heat.
6.  Add balsamic vinegar, sugar and bay leaves and leave to simmer until most of the liquid has evaporated off and looks ‘jammy’.  Add salt to taste (don’t burn your tongue!) and STIR regularly.  Done!
7.  Let it cool a little and then put in warm, sterilised jars.
8.  Will keep in fridge for a while – as long as you use a clean spoon!!
Delicious with cheese, burgers and barbecues.  I tried this batch with some barbecued chicken that I was cooking while I was looking at this.  Happy cooking!
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