Roasted roma tomato relish
This good-for-you tomato sauce is a must have with any barbeque.
250 g, mini Roma
½ medium, finely chopped
1 clove(s), crushed
1 tsp, finely grated
Granulated stevia sweetener
- Preheat oven to 180°C. Lightly spray a small baking dish with oil. Place the tomatoes in the prepared dish. Lightly spray the tomatoes with oil. Roast for 15 minutes or until tomatoes are soft and lightly golden.
- Heat oil in a small saucepan over medium heat. Cook onion, stirring, for 3-4 minutes or until softened. Add garlic, ginger and mustard seeds and cook, stirring, for 1 minute or until fragrant.
- Add vinegar and bring to the boil. Boil, uncovered, for 1-2 minutes or until vinegar reduces by half. Stir in paprika, stevia and roasted tomatoes and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 12-15 minutes or until relish is thickened. Cool. Serve.
TIP: Store relish in an airtight container in fridge for up to 5 days. Alternatively, freeze in small portions for up to 2 months. This relish is delicious spread on sandwiches and burgers or served with grilled meats or fish as an alternative to tomato sauce. Try serving it as a snack with vegetable sticks for dipping.