12 ea.             large tomatoes, vine ripened

1 ea.                red onion

½ cup                        capers

¼ cup             caper juice (great way to use the whole bottle!)

1-2 tbsp.        sugar

2 tbsp.            tomato paste

1 clove           garlic

¼ bunch        flat leaf parsley

 

First, let’s begin by preparing the relish! To do so, we must peel the tomatoes

 

• Place a medium pot of water on to boil
• Prepare an ice bath
• Using a sharp paring knife, remove the core of the tomatoes, then turn the tomato over and score the skin by lightly slicing an X through it
• Place the tomatoes into the water to soften the skin, this will take about a minute
• Quickly remove the tomatoes from the pot and place them in the ice bath to cool them
• Using the back of your paring knife gently peel away the skin of the tomatoes
• Now quarter the tomatoes and large dice them
• Large dice the red onions
• Mince the garlic
• Chop the parsley
• In a medium pot heat the capers, caper juice, onions, garlic
• Add the tomatoes and bring to a simmer, then add the tomato paste
• Adjust the sugar, you are looking for a slightly tart, pickled tomato relish, but a little bit of sugar is required, not so much to make it sweet, but to take the tart edge off.
• Adjust the seasoning and simmer for 8-10 minutes
• Remove from the heat and allow the relish to cool
• Once cool add the flat leaf parsley

Set aside enough of the relish for your meal and then preserve the rest by canning it. If stored in a cool cellar, it will last well through the winter