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

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)


Sign up to The Nightly's newsletters.

Get the first look at the digital newspaper, curated daily stories and breaking headlines delivered to your inbox.

Email Us
By continuing you agree to our Terms and Privacy Policy.

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.


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.

Latest Edition

The front page of The Nightly for 18-04-2024

Latest Edition

Edition Edition 18 April 202418 April 2024

Tears as Bondi Junction Westfield reopens for people to grieve and reflect.