Tomatoes make a deliciously tangy relish that is great with a hot curry or as a spread in sandwiches and rolls.
This was given to me by a friend about 25 years ago. I have been making it ever since for family and friends. It is delicious with all sorts of foods, from cold meats to barbecues. It is best made with ripe outdoor tomatoes as they have more flavour and colour. Always bottle in clean sterilised jars with non-metallic lids.
This recipe has been handed down for 4 generations of my family. Taste and adjust mustard and curry powder to your taste. Lovely with any hot and cold meats, BBQ's, etc. Also great on its own with cheese.
Good tomato relish often takes a long time to make. This recipe is a quick version that is still very delicious and full of flavour. It is sweet, spicy and fruity.
This is a super easy salsa. The blackened, blistered skin of the tomatoes gives it amazing flavour.
This is a tomato relish that I make using the plastic tops, not sure how long it can last as I only make small batches and it gets eaten fairly quickly.
This recipes works well with any firm fleshed fish such as barramundi or tuna. Best to use very ripe tomatoes.
This juicy tomato relish brings out the best in barbecued burgers. The mustard makes it especially tangy.
A tasty relish made of green tomatoes, apples and onions. Seasoned with clove, mace, vinegar, sugar, salt and mustard. Bottle according to your normal method.
Crab and lobster are a delectable, low-fat protein source and are rich in zinc. Crab also supplies phosphorus and calcium.
Served warm or cold, Scotch eggs are a popular addition to a picnic spread.