Tomato Pickle
Ingredients:
2 tablespoons tomato puree
10 large tomatoes
2 large red peppers
1 large onion finely chopped
10 cloves garlic, crushed
1 teaspoon chilli powder
1 teaspoon garam Massalla
2 tablespoons red wine vinegar
15 tablespoons olive oil
Method
Remove the tomato skins by blanching in boiling water for about 30 seconds, de-seed them and chop into small pieces. Remove the pepper skins in the same way and chop into small pieces. Heat the oil in a large frying pan to a medium heat and stir fry the onion for 2 minutes, add the tomatoes and pepper and stir fry for a further 2 minutes add the rest of the ingredients and simmer gently for 10 minutes. Pour all the contents into a saucepan and mash for 1 minute with a potato masher. Do not skim off any oil. Pour the contents into an air tight jar and store in the fridge for up to two weeks. |
