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🍽️ Homemade Tomato Relish

30 kcal · 30 min · 4 servings

Ingredients

• 1 kg ripe tomatoes
• 100 g onions (2 onions)
• 2 garlic cloves
• 1 chili pepper
• 4 tbsp olive oil
• 2 tsp tomato paste
• 2 tbsp red wine vinegar
• 1 tbsp chopped basil
• 2 tbsp balsamic vinegar
• salt
• 1 tsp honey

Instructions

1. 1. Bring water in a pot to a boil.
2. 2. Rinse the screw-top jars with the hot water.
3. 3. Let the jars drip dry on a kitchen towel.
4. 4. Wash the tomatoes thoroughly.
5. 5. Cut a cross into the bottom of each tomato.
6. 6. Dip the tomatoes briefly into the boiling water.
7. 7. Remove the tomatoes immediately and shock them to loosen the skin.
8. 8. Peel the skin off the tomatoes.
9. 9. Quarter the peeled tomatoes.
10. 10. Remove the seeds from the tomato quarters.
11. 11. Dice the tomato flesh into small cubes.
12. 12. Peel the onions.
13. 13. Peel the garlic cloves.
14. 14. Finely dice the onions and garlic.
15. 15. Wash the chili pepper.
16. 16. Chop the chili pepper finely.
17. 17. Heat the oil in a large pot.
18. 18. Add the chili pepper, onions, and garlic to the hot oil.
19. 19. Sauté the vegetables briefly.
20. 20. Stir the tomato paste into the vegetables.
21. 21. Deglaze the mixture with red wine vinegar.
22. 22. Add the diced tomatoes to the pot.
23. 23. Simmer the relish, stirring occasionally, for about 10 minutes over low heat.
24. 24. Add the basil to the pot.
25. 25. Finish the relish with balsamic vinegar.
26. 26. Season the relish with sea salt.
27. 27. Season the relish with honey.
28. 28. Turn the screw-top jars upside down.
29. 29. Fill the hot relish into the jars using a metal measuring cup or ladle.
30. 30. Clean the rims of the jars.
31. 31. Seal the jars immediately.
32. 32. Place the sealed jars upside down on their lids to create a vacuum.
33. 33. Repeat the filling process until all the relish is bottled.
34. 34. Turn the jars right side up again after about 5 minutes.

Nutrition per serving

• kcal: 30
• Protein: 1 g · Fett/Fat: 2 g · Carbs: 2 g