This relish requires quite a lot of ripe tomatoes (you can use yellow ones and, randomly, it comes out the same colour) – the intensely tomato-ey flavour is concentrated by the long, slow cooking. You can adjust the chilli or leave it out if you like. It’s the smoked paprika that gives it it’s distinctive flavour.
7 ½ lbs ripe red tomatoes
2 lbs onions
4 cloves garlic
1 ½ pints malt vinegar
8 oz white sugar
1 heaped dessertspoon black treacle
3 tsp salt
3 tsp mustard seed
2 tsp mild chilli powder
3 tsp smoked paprika
You need to skin the tomatoes for this relish. The easiest way is to freeze them first. Then take from freezer and run under warm water so that skins rub off easily. it is also easier to chop them while they are still half-frozen.
Pulp or crush the garlic and chop the onions quite finely. Add to a pan with skinned and chopped tomatoes and half a pint of vinegar. Bring to boil, then cook steadily to reduce volume (it is very runny to start with). This can be done in 2 separate pans to speed things up. As it gets thicker, stir regularly so it doesn’t stick or burn.
When it is close to the thickness you want to end up with, gradually add the remaining vinegar a bit at a time, cooking off the liquid each time so that it thickens again. Add the remaining ingredients before the last 1/2 pt of vinegar, then continue cooking down, stirring very regularly, until it’s the right thickness.
Bottle hot to preserve.