I have a confession to make. I am seduced by vegetables. Well, produce really because I can be easily swayed by a wanton fruit too. The farmers market and grocer often sees me buying produce I don’t need because they look and smell so darn good. Have you noticed that perfectly ripe vine tomatoes smell a little like basil? So good. So, that is how I found myself having to create recipes for the random fruit and vegetables I pick up in my travels. Today I have an extra kilogram of tomatoes and half an hour to spare. The beauties are tipping in to slightly too soft territory so relish is a great user upper. And this super quick spicy tomato and chia relish is Yum so…bonus.
This tomato and chia relish is spicy, full-bodied and full off tomatoey goodness. And, it’s lightly sweetened with maple syrup not sugar, so DOUBLE BONUS. I hope you enjoy it. Approximately 25 minutes plus cooling time to prepare. And go…
Super Quick Spicy Tomato and Chia Relish
1 kg vine ripened tomatoes, roughly chopped
2 brown onions roughly chopped to fit in food processor
1/2 cup chia seeds
1 1/2 heaped tsp smoked paprika
1 tsp ground celery
1 tsp cayenne pepper
3 cloves garlic
1/4 cup red wine vinegar
1/4 cup water
2 -3 tbs maple syrup
pinch of sea salt
Sterilise two jars and lids (I used 2 x 500 ml) by washing in a hot dishwasher or use the method I found on the BBC Food.
Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray while they’re still wet.
Pop the tray of clean, wet jars and lids in to a preheated oven at 160-180ºC for about 15 mins
Blitz onion and garlic in a food processor until well chopped. In a large saucepan (with a lid for later) heat oil and sauté onions and garlic for 1 minute. Add spices and stir. Add tomatoes, vinegar, sea salt and maple. Stir and add water. Over low to medium heat, cook for around 10 minutes or until the onion is cooked through. Test for taste, seasone or sweeten if necessary. Add chia seeds and stir. Cook for another 5 minutes before turning off heat and popping the saucepan lid on. Allow to cool before jarring. Store in refrigerator.