Cooked tomato relish

Name: Cooked tomato relish
Yield: Serve 4
Ingredients: 500 g ripe but firm plum tomatoes, blanched, peeled, seeded, cut into 1cm dice; 2 tbsp white wine vinegar; 50 g brown sugar; 1 garlic clove, crushed; 1 tsp Dijon mustard; ¼ tsp ground cumin; 1 tbsp cornflour; 2 tbsp tomato ketchup; 2 shallots, finely chopped; 1 tbsp olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

1 tbsp olive oil
2 shallots, finely chopped
1 garlic clove, crushed

Preserve
Vegan

Method

Heat the olive oil in a pan, add the shallots and garlic and cook for 3-4 minutes until soft but with no colour. Add the sugar and vinegar and stir in until the sugar is dissolved.
Bring to the boil and cook for 2 minutes. Combine the tomatoes, tomato ketchup, cornflour and cumin and add to the pan; reduce the heat and simmer for 15-20 minutes until thickened to