For Mother's Day I asked for a pair of slippers and a DVD. I got both and was extremely pleased. I also got a surprise weekend away! I hate surprises, so I must admit I wasn't very gracious when I received a note to say I needed to be waiting with my bag packed on Friday afternoon. I still hate surprises, but it was a good one. My husband had organised a 'girls' weekend in Wildes Meadow (near Bowral) – no boys, 3 or 30. He booked a cottage and arranged for my lovely friend and sister to pick me up. We spent the weekend eating, shopping, talking and planning. We explored the Southern Highlands and bought homemade jam and antiques, ate beer flavoured ice cream and built a fire without the help of boys. The slippers and DVD are great, but the gift of time and memories is precious.
What is better than Sunday afternoon cooking? I find it so relaxing. Today I decided to make a tomato relish from some over ripe tomatoes I had in the fridge. I searched for a recipe online, and ended up combining a few to come up with a relish to suit me, and suit me it does! Not only did it make the house smell delicious while it was cooking, it will be the perfect sauce to go with our turkish bread mushroom burgers. I also think it would be wonderful on a bacon and scrambled egg roll. Oh the possibilities. Here is the recipe:
Spicy Tomato Relish
1 tbs olive oil
1 small brown onion, chopped
2 cloves garlic, finely chopped
1/4 tsp hot chilli flakes (you can add more if you want it hotter)
1/2 tsp all spice
Pinch of dried herbs (I used oregano)
500g tomatoes, diced
2 tbs brown sugar
2 tbs white vinegar
1 tsp fresh chopped thyme
Heat the olive oil in a saucepan over medium heat. Add onion and cook for five minutes, stirring regularly. Add garlic, chilli, all spice and dried herbs and cook for 2 mins or until aromatic. Add the tomatoes and cook for 5 minutes or until they break down. Add the sugar and vinegar and cook for a further 10-15 minutes or until it has thickened a bit. Remove from heat and cool in saucepan. Add the fresh thyme.
Store in an airtight container in the fridge for up to a week.
