Although a certain amount of nutrients (in particular Vitamin C and flavenoids) are lost when you cook tomatoes, the process actually increases the concentration of other nutrients like lycopene, which is located in the cell wall. So it seems you will benefit, whether you like your tomatoes raw or cooked. This relish is excellent with strong cheeses, with left-over roast chicken or cottage cheese as a sandwich filling, and stirred into stews to liven things up. Adjust the amount of chillies according to your own taste.
Enough for 1 jar
Ingredients
3 sweet bell peppers (one red, one yellow and one orange)
800g tomatoes
2 cloves garlic, crushed with 1/4 tsp rock salt
1 red onion, peeled and cut into chunks
2 red chillies, finely chopped
2 Tbsp dark brown unrefined sugar
2 Tbsp Balsamic vinegar
2 Tbsp apple cider vinegar
3-4 whole cloves
pinch of ground allspice
1 Tbsp grated fresh ginger
Method
1. Pre-heat the oven to 200ºC/400ºF. Cut the peppers in half and place them cut side down on a baking sheet. Roast for about 20 minutes or until the skin starts to blacken. You could also do this under a very hot grill or with a kitchen blowtorch.
2. Remove the peppers from the oven and put them in a glass bowl. Cover with a lid or a plate.
3. While the peppers are sweating, cover the tomatoes with boiling water. Leave for about 1 minute, then use a sharp paring knife to slit each one around the middel. Slide the skin off, remove the core and chop roughly.
4. Now skin the peppers, again using a small, sharp knife.
5. Put all the ingredients into a saucepan and bring to boil. Then turn the heat down and simmer uncovered for roughly 3 hours or until the liquid has evaporated. Stir occasionally.
6. If you are making it as a gift or you would like it to keep in the fridge for a while, remember to sterilise your jar before you spoon the relish into it.
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