Wonderful Tomato relish

Hubby grows tomatoes every year. Usually 6 to 8 plants and with the fab sunny weather this year and as sod's law has it  - they all decided to produce lovely ripe tomatoes at the same time. 

I came across this recipe a long time ago and it really is a beautiful, tangy but sweet relish and was the ideal way for me to use up the extra tomatoes.

I believe it is supposed to be very close to an old recipe by Myrtle Allen of Ballymaloe in County Cork.

INGREDIENTS
1.4 k / 3 lbs ripe tomatoes
450 g / 1 lb sugar
250g /half lb shallots or onions
110g / quarter lb of sultanas
1 tablespoon salt
1 teaspoon pepper
3 level teaspoons of mustard seeds
half teaspoon allspice (aka pimento) 
110 gms / quarter lb of tomato puree
900 ml / 1.5 pints of (white) vinegar

Skin the tomatoes (drop them into hot water for 2 minutes and then into cold water - the skin will just slip off!)  Chop the shallots and tomatoes and set aside. 

 
 
Put all other ingredients into a large saucepan and bring to boil.  

Add tomatoes and shallots and simmer slowly over a low heat for about an hour without a lid until the mixture becomes thick.  

Pot into sterilised jars. Store for at least 2 weeks but preferably 4 before eating to allow the flavours to mature.

This relish goes really well with the garlic & basil sausage rolls below.