- 8 truss tomatoes
- 1 brown onion
- 1/2 green capsicum
- 150 g white sugar
- 200 g white vinegar
- 1 tbsp native basil
- 11/2 tbsp crushed bush tomato, Kutjera
- 2 tbsp saltbush
- 1 tbsp pepperberries
- 1 tbsp sea parsley
- 2 tsp salt
Recipe is created for
91st main course 2nd main course Main course Side dish Afternoon tea Dinner Lunch Supper Alcohol-free Egg free Non-dairy Vegetarian Autumn Christmas Father's Day Mother's Day Ramadan Spring Summer Valentine’s Day Winter BBQ Birthday Buffet Children birthday Everyday Gift Holiday Party Picnic Creative Easy Cooking Preserving Australian Sauce Spread
Core tomatoes and make a small cross incision at the base of each. Place in a large bowl and pour over boiling water and let sit for 40 seconds. Remove with a slotted spoon and plunge immediatley into iced water.
When cool, peel tomatoes, halve and remove seeds.
Place tomatoes, onion and capsicum into TM bowl. Chop 5 sec/speed5.
Add vinegar and sugar and cook 10mins/100C//speed2 with simmering basket on top of lid
Add all other ingredients and cook 20mins/100C/speed2 (with simmering basket on top of lid) or until liquid has reduced and relish becomes sticky. Season with salt and pepper to taste
Pour into jars and seal.
Adapted from recipe by bushtuckerrecipes.com
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