Roasted tomato, corn and tarragon relish

Roasted tomato, corn and tarragon relish

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg tomatoes, quartered
1 garlic bulb
3 tarragon sprigs, leaves stripped from the stems
2 tablespoons raspberry vinegar
60ml extra-virgin olive oil
salt
pepper
1 tablespoon yellow mustard seeds
4 corn cobs, kernels removed
95g soft brown sugar
125ml red-wine vinegar

Method

  1. Preheat the oven to 200°C/180°C fan-forced. Put the tomatoes on a large tray lined with baking paper. Nestle the garlic bulb into the tomatoes. Scatter over the tarragon leaves, drizzle with the vinegar and two-thirds of the oil, and season well with salt and pepper. Roast for 45 minutes, or until the tomatoes are soft and browned. Set aside to cool.
  2. Peel the skins from the tomato pieces – these should be very loose and almost falling off. Squeeze the garlic cloves from their skins.
  3. Heat the remaining oil in a large saucepan over medium heat. Fry the mustard seeds for 1 minute, until beginning to pop, then tip in the tomato pieces, garlic and juices from the paper. Add the corn kernels, sugar and vinegar. Bring to the boil, then simmer for 15 minutes, or until thickened.
  4. Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • Roasting the tomatoes and garlic gives this relish a caramelised flavour. It is great served with steak or sausages.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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