Kathy's tomato relish from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 1004) by Stephanie Alexander

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • RosieB on February 15, 2015

    I would not call this a relish. It was more like a tomato sauce. Flavoursome but a bit sweet. If you are expecting something rustic and chunky dont make this. If you want something sauce lime, this is for you.

  • AliciaWarren on December 16, 2013

    I was really pleased with the results of this recipe., a beautiful orange-red colour, and sweet-sour flavour. I left out the cayenne and added some onion and red capsicum. The vinegar was mostly apple cider as the white wine vinegar ran out. I used heaps of fresh ginger rather than ground ginger. Next time I will use red wine vinegar to get a stronger red colour. I didn't skin or seed the tomatoes or pass them through a food mill. I just used a stick blender in the pot.

  • AliciaWarren on December 16, 2013

    For a redder relish use red wine vinegar or add red capsicums.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.