In a parallel universe there is a Wendy who regularly sits in her garden enjoying the last of the evening sun whilst having barbeque after barbeque after barbeque. In this reality, however, summer has been monumentally disappointing in terms of temperature and sun-appearance and this Wendy has managed to have one barbeque in two months. And I had to wear two jumpers.
Not to worry. In every other respect the summer has been fantastic and burgers can, after all, be cooked inside. Recently we’ve been eating them topped with this rather lovely, chunky tomato relish.
Tomato Relish – Two Jars
(Adapted from Made at Home Preserves by Dick and James Strawbridge – lovely wee book)
125g brown sugar
200ml white wine vinegar
500g cherry tomatoes, halved
1 medium onion, chopped finely
1 tspn dried chilli flakes
1 tblspn onion seeds
1 tspn paprika
1/2 tspn ground ginger
3 tblspn capers
Approx. 4 medium gherkins, chopped finely
- Warm the vinegar and sugar in a pan over a medium heat until sugar dissolves.
- Add the tomatoes, chopped onion and spices to the pan and bring to the boil. Reduce heat immediately and simmer gently for 45 minutes. Add the capers and gherkins and stir well to combine. Season with salt and pepper.
- Pour into sterilised jars.
- Will keep in the fridge for at least six months.