Tangy Tomato Relish

This tangy tomato relish is a taste to behold. It’s almost like posh ketchup.

I use cherry toms, a lemon, or sometimes a lime, vinegar, white wine and Demerara sugar.

It cooks in about 45 minutes. Then it’s straight into hot clean jars and left to cool.

The only downside is that we have to eat it within a month. Thinking about it, that’s not a bad thing.

Pictures show it cooking and then in jars cooling ready for storage.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.