CHERRY TOMATO RELISH

This time I got lots of cherry tomatoes in the garden. Have made pizza sauce, bolognese sauce and relish with them. Here is the recipe for cherry tomato relish. These are just sauteed and flavoured with herbs, adding sugar to the tomatoes balances the tarty flavour and enhances the colour. To cook, it takes about 20 minutes. They are well stored in a glass jar in the refrigerator for a month. Relish is perfect to serve with any sort of meats or poultry or even on bruschettas or crostinis along with other cold meats or cheeses. 

Makes 1 jar  (serves 4)

Time: 20 minutes

2 punnets/250 grams cherry tomatoes poked with a fork/knife

1 tbs chopped fresh parsley

1/2 tbs thyme

1/2 tbs marjoram/oregano

1 tbs sugar

1/4 cup water

2 tbs butter

salt and pepper

Method

In a pan, melt the butter and add the tomatoes on medium heat. Sprinkle the sugar and shake the pan so that the sugar is distributed evenly. Keep on stirring as sugar should crystallise

 

Increase the heat to high when the tomatoes have blistered, add the thyme, marjoram, salt and pepper. Give it a stir. Increase the heat. At this moment, the sugar starts to thicken, add water. Stir it one more time. 

(The reason I poke the tomatoes is because of the tomatoes bursting its juices out and flattening. Poking them helps to retain their shape and doesn't dirty the cooker top.)

 

Remove from the heat, stir in the  parsley. Let it cool for 5 minutes and then transfer them to a jar. 

Here, I have served the tomato relish with the pork chops and crushed potatoes. The sweet and tart flavour of the tomatoes pairs well with the pork chops. But feel free to serve with grilled chicken, fish, lamb or duck meat.