Tomato Relish

I grew up in Bowen, at the northern end of The Whitsundays in North Queensland, which is the winter tomato capital of Australia. The crop is croppin' and so it is Tomato Relish time. The recipe comes from the Bowen Methodist Ladies Cook Book which I acquired as a new bride back in the '60s. That cook book has long since disintegrated - it was roneo-d long before the advent of photocopiers. Even the Methodist Church does not exist. It joined with the Presbyterians and the Congregationalists to form the Uniting Church. The recipe continues now in my hand written cookbook - once-bound but now loose-leafed - and on this blog and hopefully into the recipe books of others. This relish was made from my crop of yellow tomatoes. Red tomatoes make a red relish. Yellow tomatoes make a brown relish - but just as tasty and yummy. This relish is great on cold meats, bread and butter, or mashed potatoes.

TOMATO RELISH

2kgs (4.4 lbs) Tomatoes

500 grams (1.1lb) Onions

500 grams (1.1lb) Sugar

1 tablespoon of dry mustard

1 tablespooon of curry powder

1 handful of salt

Vinegar (I prefer the brown malt variety)

Cayenne to taste (I was out of cayenne so used Chilli Powder. A great substitute)

Cut tomatoes and onions small and place in a dish. Sprinkle salt over. Stand overnight.

Next morning, pour off the liquid and cover the tomatoes with vinegar and put on to boil.

Cook 10-15 minutes.

Mix curry and mustard with some cold vinegar.

Add to tomatoes together with cayenne and sugar. This mixture will be runny.

If you wish to thicken it, mix the desired quantity of plain flour (all-purpose in the USA)

with vinegar into a lump-free paste.

Boil all together for 30 minutes stirring well and often so that it doesn't stick to the pan.

Bottle hot.

Enjoy!