CWA’s Moroccan tomato relish is a sauce of pride in the bush

CWA
The Nightly
1 Min Read
This zesty tomato relish will be the sauce of your pride.
This zesty tomato relish will be the sauce of your pride. Credit: Supplied.

This CWA Moroccan tomato relish is a sauce of pride in the bush, and is set to become yours too.

(To double the recipe, use two cups, except for malt vinegar)

Ingredients

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750g ripe Tomatoes or you can use 2 x 410g diced or chopped tomatoes.

1 tablespoon Olive Oil.

250g Onions chopped.

2 Garlic Cloves.

1 teaspoon Grated Fresh Ginger.

1 ½ Cups Malt Vinegar.

1 Cup White Sugar.

2 Teaspoons Curry Powder.

1 Teaspoon Moroccan Spice.

½ Teaspoon Mixed Spice.

1 Teaspoon Salt

½ Tablespoon Corn Flour.

Method

If using Ripe Tomatoes, skin tomatoes by placing in boiling water for a couple of minutes then straight into a cold water bath. Peel and chop roughly.

Heat oil in a deep saucepan and cook onions, garlic and fresh ginger over a medium heat until softened. Add tomatoes, vinegar, sugar, spices and salt.

Stir until sugar dissolves and mixture boils. Simmer for about 1 hour or until mixture thickens slightly.

Combine Cornflour and 1 tablespoon of water, add to tomato mixture and stir until combined.

Cook for 20 minutes or until thickened.

Ladle hot relish into warm sterilised jars and seal while hot.

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