Tomato Relish

Name: Tomato Relish
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion, halved and thinly sliced lengthwise; 1 garlic clove, finely chopped; 1 tablespoon sugar; 1 teaspoon curry powder; 1 tablespoon sherry vinegar; 1 (28-ounce) can whole tomatoes; 1 cup white wine vinegar; 1 cup sugar; 2 tablespoons dry mustard; 1/2 cup mustard seeds

11 ingredients

1 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, halved and thinly sliced lengthwise
1 garlic clove, finely chopped
1 tablespoon sugar
1 teaspoon curry powder
1 tablespoon sherry vinegar
1 (28-ounce) can whole tomatoes
1 cup white wine vinegar
1 cup sugar
2 tablespoons dry mustard
1/2 cup mustard seeds

Directions

1

{"0":"Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and saute until they are golden brown. Add the sugar and curry powder and cook for 5 minutes. Add the vinegar and deglaze the pan. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the relish so most of the liquid drains (see note below). Transfer to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week.","2":"Note: Consider reserving the liquid from the relish to reheat any leftover meatloaf or other meats. It's also great as the base of a flavorful tomato sauce or dressing.","4":"In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks."}