TOMATO, CHILLI AND BALSAMIC RELISH
Makes approximately 4 cups
Ingredients
8 tomatoes halved
3 tablespoons Pukara Estate Premium Extra Virgin Olive Oil
3 tablespoons plus 125 ml Pukara Estate Barrel Aged Balsamic Vinegar
1 onion, chopped
3-4 red chillis, seeded and chopped
2 tablespoons brown sugar
Salt
Black Pepper, ground
Method
Preheat oven to 200ºC. Place tomatoes on a baking tray, cut side up, drizzle with 2 tablespoons of Pukara Estate Premium Extra Virgin Olive Oil and 3 tablespoons of Pukara Estate Barrel Aged Balsamic Vinegar. Sprinkle with a salt and black pepper. Bake for 30 minutes or until tomatoes are soft. Remove from oven, allow to cool and chop roughly.
Heat the remaining tablespoon of Pukara Estate Premium Extra Virgin Olive Oil in a frying pan over a medium heat. Add the onion and chillies and cook for 3 minutes. Add the tomatoes and their baking juices, the remaining 125ml Pukara Estate Barrel Aged Balsamic Vinegar, brown sugar and salt. Simmer for 15 minutes or until thick.
Server the relish as a condiment with steaks, burgers, sandwiches and roast meats. Store in sterilised jars in refrigerator for up to 3 months.