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4
Easy
By Mark Hix
Published 2008
Green tomatoes have an acidity that works perfectly with the oiliness of mackerel. If you’re a tomato grower, you may well have some green tomatoes on your vines that you could tempt off for this relish, or perhaps you grow one of the heritage varieties designed to be eaten green. If not, your greengrocer might be able to oblige.
First make the relish. Halve the tomatoes, squeeze out the seeds, then roughly chop the flesh. Heat the rapeseed oil in a pan and gently cook the onion for 4—5 minutes, stirring regularly, until softened. Add the cider vinegar and sugar and simmer, stirring, for a minute.
Add the chopped tomatoes to the pan, season with salt and pepper, and continue cooking for 2—3 minutes, stirring reg