simple way to prepare any night of the week Tomato and pepper relish

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and pepper relish. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and pepper relish is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and pepper relish is something that I’ve loved my entire life.

Table of Contents


  • 3 red capsicums, halved, seeded
  • 2kg ripe egg tomatoes
  • 125ml (1/2 cup) olive oil
  • 2 Spanish onions, finely chopped
  • 250ml (1 cup) aged red wine vinegar
  • 220g (1 cup) caster sugar
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon dried chilli flakes


  • Step 1
    In batches, blanch capsicums for 5 minutes and tomatoes for 30 seconds in a saucepan of boiling water, then transfer with a slotted spoon to a bowl of iced water. Cool. Peel skins, then halve tomatoes, remove seeds and coarsely chop. Cut capsicums into strips.
  • Step 2
    Heat oil in a large, heavy-based saucepan, add capsicums, onions and 1 teaspoon salt and cook over low–medium heat for 10 minutes. Add remaining ingredients and cook, uncovered, over medium heat for 1 3/4 hours or until thick and reduced.
  • Step 3
    Spoon immediately into sterilised jars (see note) and seal. Relish will keep, refrigerated, for up to 3 months.

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