Ingredients for Saffron Tomato Relish
- Caster Sugar
- Verjuice
- Saffron Thread
- Roma Tomatoes
- Extra Virgin Olive Oil
- 1 medium onion, finely chopped
- Garlic Cloves
- Sea Salt
- Fresh Ground Pepper
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How to Make Saffron Tomato Relish
- Blanch Tomatoes: Cut a shallow 'X' into the bottom of each tomato. Place tomatoes in a heatproof bowl and pour boiling water over them. Let them sit for 30 seconds, then drain the water.
- Peel Tomatoes: Let the tomatoes cool slightly. The skins should now peel away easily from the 'X' incision.
- Sauté Aromatics: Finely chop 1 medium onion and 2 cloves garlic. Sauté in 2 tablespoons of olive oil in a large saucepan over medium heat until softened, about 5 minutes.
- Add Tomatoes and Saffron: Add the peeled and roughly chopped tomatoes (about 2 pounds), ½ teaspoon saffron threads, and a pinch of salt and pepper to the pan. Stir to combine.
- Simmer Relish: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally, until the tomatoes have softened and released their juices.
- Reduce and Finish: Remove the lid and continue to simmer for another 30 minutes, or until the relish has thickened to your desired consistency. Stir in 2 tablespoons of sugar (or to taste), 2 tablespoons of red wine vinegar, and 1 tablespoon of chopped fresh basil.
- Cool and Store: Remove from heat and let the relish cool completely. Store in airtight containers in the refrigerator for up to 2 weeks.
- Enjoy!: This Saffron Tomato Relish is amazing on everything – try it with couscous, grilled chicken or fish, crackers and cheese, or add it to sandwiches and cold cuts.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
340g
Fat
3g
Carbs
31g
