Roasted Tomato & Capsicum Relish
This vibrant Roasted Tomato & Capsicum Relish is bursting with flavour! This sweet roasted tomato and capsicum relish makes for a perfect condiment.
Ingredients
- 1 kilograms ripe tomatoes
- 3 onions, chopped
- 2 red capsicum, chopped
- 4 cloves garlic, chopped
- 2 tablespoons ginger, grated
- 1 pinch cayenne pepper
- 1 tablespoons salt
- 2 tablespoons olive oil
- 1 cup brown sugar
- 2 1/2 cups white vinegar
- 1 cup white wine
- 1 kilograms ripe tomatoes
- 3 onions, chopped
- 2 red capsicum, chopped
- 4 cloves garlic, chopped
- 2 tablespoons ginger, grated
- 1 pinch cayenne pepper
- 1 tablespoons salt
- 2 tablespoons olive oil
- 1 cup brown sugar
- 2 1/2 cups white vinegar
- 1 cup white wine
- Step 1 of 6Preheat the oven to 200C.
- Step 2 of 6To peel the tomatoes. Score a criss-cross cut at the base of each tomato. Plunge them into a bowl of boiling water for 2 or 3 minutes. Remove and carefully peel the skin and discard.
- Step 3 of 6Chop the tomatoes into pieces and place them in a large baking tray. Add the onions, capsicums, garlic, ginger, salt, and oil, tossing them all together. Bake for 40 minutes. Remove and cool slightly.
- Step 4 of 6In a large, heavy-based pot, place the sugar and vinegar. Slowly bring it to a simmer, stirring until the sugar has dissolved. Add the roasted vegetables and cayenne pepper, stirring to combine.
- Step 5 of 6Simmer the relish for 1 hour, stirring occasionally, until it is thick and relish-like. Place a little on a saucer, cool it, and taste. Season with a little extra salt, if needed.
- Step 6 of 6Store in sterilised jars or refrigerate until needed.
Method
- Step 1 of 6Preheat the oven to 200C.
- Step 2 of 6To peel the tomatoes. Score a criss-cross cut at the base of each tomato. Plunge them into a bowl of boiling water for 2 or 3 minutes. Remove and carefully peel the skin and discard.
- Step 3 of 6Chop the tomatoes into pieces and place them in a large baking tray. Add the onions, capsicums, garlic, ginger, salt, and oil, tossing them all together. Bake for 40 minutes. Remove and cool slightly.
- Step 4 of 6In a large, heavy-based pot, place the sugar and vinegar. Slowly bring it to a simmer, stirring until the sugar has dissolved. Add the roasted vegetables and cayenne pepper, stirring to combine.
- Step 5 of 6Simmer the relish for 1 hour, stirring occasionally, until it is thick and relish-like. Place a little on a saucer, cool it, and taste. Season with a little extra salt, if needed.
- Step 6 of 6Store in sterilised jars or refrigerate until needed.
Nutrition per serving
1780 Kilojoules
Protein7 grams
Fat10 grams
Carbs63 grams
Sugars61 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 6Preheat the oven to 200C.
- Step 2 of 6To peel the tomatoes. Score a criss-cross cut at the base of each tomato. Plunge them into a bowl of boiling water for 2 or 3 minutes. Remove and carefully peel the skin and discard.
- Step 3 of 6Chop the tomatoes into pieces and place them in a large baking tray. Add the onions, capsicums, garlic, ginger, salt, and oil, tossing them all together. Bake for 40 minutes. Remove and cool slightly.
- Step 4 of 6In a large, heavy-based pot, place the sugar and vinegar. Slowly bring it to a simmer, stirring until the sugar has dissolved. Add the roasted vegetables and cayenne pepper, stirring to combine.
- Step 5 of 6Simmer the relish for 1 hour, stirring occasionally, until it is thick and relish-like. Place a little on a saucer, cool it, and taste. Season with a little extra salt, if needed.
- Step 6 of 6Store in sterilised jars or refrigerate until needed.