- 5 large, ripe tomatoes
- 2 medium sized onions
- 30 ml olive oil
- 6 cloves of garlic
- 4 sprigs (about 5 cm each) fresh rosemary
- coarse salt to taste
- 45 ml smooth honey
Cut a cross with a sharp knife into the base of each tomato. Put tomatoes in a pot and cover with boiling water. Pull off their skins and remove the cores. Cube. Peel the onions and cut them into fine dice. Put tomatoes and onions in a cast-iron pot. Add olive oil. Cook over medium heat for about 1 hour. Crush garlic with a broad meat knife, remove the skins and break flesh into chunks. Add to the tomatoes. Rinse the rosemary and add to the pot. Add salt to taste. Cook for another hour and check if the relish tastes well-mixed and ‘done’. Add honey and bring to the boil. Simmer for another 15 minutes. Taste again. If not ‘done’ enough, simmer for another 15 minutes.
- Salt, coarse pepper and honey can be varied to taste.
- Use as pizza base, pasta sauce or in mince dishes. Also good on toast or with eggs.
- This relish freezes well, so don’t let the cooking time scare you off. Keep a few portions in the freezer for those unplanned I-need-relish-nights (it works for almost anything!).