Classic Tomato Relish

Ingredients

Makes 400ml

• 500g cherry tomatoes

• 1 small onion

• 1 red chilli

• 4 cloves garlic

• 1 tsp smoked paprika

• 2 tsp nigella seeds (black onion seeds)

• 2 tsp dried oregano

• 2 bay leaves

• 100ml red wine vinegar

• 3 tbsp soft light brown sugar

• pinch of sea salt

Method

First off finely dice the onion to about 1/2 cm thick and finely chop the garlic. Then chop the chilli into very small bits and the tomatoes to just slightly bigger than you did the onion. That wat everything is nice and small and makes for a better relish.

In a large pan add a tablespoon of olive oil and gently sweat the onion for 5 mins until softening. Add the garlic and leave for 3 mins more so both are nice and soft. Now add in the nigella seeds and paprika and stir for a minute until fragrant.

Next put in the chilli, tomatoes, vinegar, bay, oregano, salt and sugar. Basically everything else, it's a fairly simple process. Bring to a simmer and leave with the lid on for 15 minutes to combine everything together. Once done remove the lid and cook for 10 minutes more, stirring occasionally, until the liquid has reduced to the point that you can drag a spoon across the bottom and it oozes back rather than flows.

Now the relish is done, pour into sterilised jars seal and leave in the cupboard for up to 6 months. Or just straight in cleaned jars and keep in the fridge for up to 3 weeks. It's just as good to eat immediately as it is after time.