Do you have more tomatoes than you know what to do with? This classic tomato relish recipe is perfect for using up a few kilos and you'll enjoy it with cold meats, cheese and crackers or in a simple toasted sandwich. If often have this alongside eggs.

See notes at the end of the recipe for gluten free variations and how to make this without a water bath canner.

Makes: 6-8x 250 mL jars

Ingredients:

• 2 kg tomatoes, peeled & sliced/chopped
• 750 g onions, peeled and sliced
• 2 tbsp salt
• 1 tsp chilli flakes
• 1¾ cups malt or apple cider vinegar
• 2¼ cups brown sugar
• 1 tbsp curry powder
• 1 tbsp mustard powder

 To thicken:

• 1 tbsp flour
• ¼ cup malt or apple cider vinegar

Method:

1. Remove the skins from the tomatoes, chop and add to a non-reactive bowl or pot. Peel, quarter and slice the onion before adding to the bowl. Sprinkle over the salt and leave overnight and then pour off any released liquid (if working with frozen tomatoes, simply pour off the released liquid on thawing and continue).
2. Prepare the water bath canner. Set it over a high heat and bring to the boil while you prepare the jars and relish.
3. Wash jars and lids in warm, soapy water, rinse and let drain on a clean tea towel. Place the jars into an oven dish and pop into a low oven (around 100°C) until ready to fill. The lids can be left on the clean tea towel until ready to use.
4. Add all ingredients, except the flour and second measure of vinegar, to a heavy-based pot. Bring to a boil then reduce to a simmer and cook for about 1 h until the relish has cooked down and the onions are soft. Make a paste with the flour and second measure of vinegar, add this to the pot, stir through and continue to simmer for a further 5 - 10 min to cook the flour through.
5. Remove the jars from the oven and fill with hot relish to 13 mm (½”) headspace. Remove air bubbles. Clean the rims. Place the lids on the jars and screw on band until finger tight.
6. Water bath process for 10 min once the water returns to the boil. Turn off the heat, leave the jars in the canner for a further 5 min before removing.
7. Leave the jars undisturbed for at least 12 h before checking the seals. Wipe down the outsides of the jars, allow to dry then label and date.

Notes:

To make gluten free:

• use apple cider vinegar instead of malt vinegar
• use a gluten free cornflour or tapioca starch in place of flour

To make without a water bath canner:

• fill hot, sterilised jars with hot relish, apply a hot, sterilised lid and screw down tight