Saffron Tomato Relish

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 3/4 cup caster sugar
• 700 ml verjuice
• 1 pinch saffron thread
• 600 g roma tomatoes, skinned (see the intro)
• 2 teaspoons extra virgin olive oil
• 1 onion, roughly chopped
• 2 garlic cloves, sliced
• 2 teaspoons sea salt
• fresh ground pepper

Recipe

• 1 place sugar and verjuice in a stainless steel saucepan and stir over a low heat until sugar has dissolved, then bring to the boil over high heat and simmer for 10-12 minutes or until reduced and syrupy. remove from the heat, add the saffron threads and leave to infuse for 5 minutes.
• 2 heat olive oil in a saucepan over medium heat, then add the onion and garlic and cook for ten minutes or until softened. add the tomatoes, verjuice, saffron syrup and cook over low heat for 1 1/2 -2 hours, stirring occasionally, until the syrup has reduced and thickened. season with the salt and pepper.
• 3 immediately transfer to a sterilised 500ml jar and seal, then turn upside down to ensure lid is sterislised by the hot mixture. you might like to can this in a hot water bath, but i won't be doing that, so i can't advise how it's done.
• 4 relish will keep in the refrigerator for a few months once opened or unopened in a cool place for up to a year.