Place your prepared tomatoes, onions, red peppers, chilli, vinegar, sugar and dried apricots in a large saucepan. Bring up to the boil over a medium-high heat, then turn down to a rolling simmer and cook for 70 minutes until all the ingredients are soft and the relish has thickened. Stir in the tomato purée, paprika and salt. Pour into a couple of clean jars or a heatproof, airtight container and leave to the side to cool. Pop in the fridge when it’s cold.