Tomato relish

ust the thing for your next home-made burger or barbecue.

Makes 300 ml Takes 60 mins

• 1 kg ripe tomatoes
• 2 tbsp olive oil
• 2 onions, sliced
• 2 garlic cloves, crushed
• 2 tbsp wine vinegar or balsamic vinegar
• Salt and freshly ground black pepper

1. Cut the tomatoes in half, and roughly chop. Whiz the tomatoes in a food processor until smooth.
   
   
2. Heat the olive oil and fry the onions for 10 minutes until soft and lightly brown. Add the garlic, vinegar, salt, pepper and tomatoes, and cook down, stirring occasionally so that it doesn't stick to the bottom, until the sauce is thick and pulpy.
   
   
3. Taste for salt and pepper, and ladle into a clean, dry, sterilised 300 ml jar. Leave to cool, then seal. Store in the refrigerator for up to 2 weeks, and use as required.