Recipe for Tomato, Capsicum & Chilli Relish – Sydney Markets
Prep 20 mins | Cook 2 hours | Makes 2 cups
Serve this delicious relish with barbecued meat, chicken or fish. It’s also great served with sliced ham or turkey and rocket on crusty bread.
2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 red capsicums, halved lengthways, deseeded and cut into 2cm pieces
500g cherry tomatoes, quartered
2 small red chillies, halved lengthways, deseeded and chopped
1⁄2 cup white wine vinegar
1 cup brown sugar
1⁄4 cup currants
Step 1 Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until tender. Add garlic and capsicums and cook, stirring occasionally, for 5 minutes. Add tomatoes, chillies, vinegar and sugar. Stir to combine and bring to the boil. Reduce heat and simmer, stirring occasionally, for 11⁄2 hours or until thick. Stir in currants and season with salt and pepper to taste.
Step 2 Pour hot mixture into a warm sterilised jar/s and allow to cool. Firmly seal when cold. Store in the fridge for up to 1 month.
Good for you ... Cherry Tomatoes
Higher in vitamin C (about 50% more) than other tomatoes. This vitamin contributes to the normal functioning of the body’s immune system.
A source of beta carotene, which is converted into vitamin A in the body. This vitamin is needed for vision.
A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.
Provides potassium which may help balance the sodium from salt.
A source of dietary fibre which helps the normal function of the intestine.
Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.