Roasted tomato relish

Summer isn't summer without vine-ripened tomatoes.

Ingredients

1 ½ kgs	Ripe tomatoes, halved and cored (Main)
2	Onions, diced
2 sprigs	Thyme
2 Tbsp	Olive oil
2 cups	Malt vinegar
2 cups	Lightly packed brown sugar
½ tsp	Ground chilli
2 Tbsp	Cornflour
1 Tbsp	Mustard powder
1 Tbsp	Curry powder

Directions

1. Preheat the oven to 170°C.
2. Place the halved tomatoes - cut-side down - in a single layer in an oiled roasting pan. Sprinkle with the diced onions, thyme, salt and pepper to taste. Drizzle with the oil. Roast for 45 minutes or until the tomatoes are soft. Cool a little.
3. Pinch the skins off the tomatoes and discard. Pour the tomatoes and onions into a large saucepan together with 1 cup of the vinegar. Bring to the boil then reduce the heat to a simmer. Cook for 30 minutes. Add the sugar and chilli then simmer for 45 minutes.
4. Combine the cornflour, mustard powder and curry powder with the remaining vinegar. Stir well then stir into the tomato mixture. Simmer for 4-5 minutes, stirring until thick. Pour into hot sterilised jars and seal.

See more of Jan's veggie loaded meals

• Free form beetroot lasagne
• Sweetcorn and potato salad