Quick Tomato Relish

Quick Tomato Relish

Ingredients:
1 tablespoon sunflower oil
1/2 tablespoon olive oil
1 red onion, finely diced
2 garlic cloves, minced
1 teaspoon curry powder
1 pound (450 grams) cherry tomatoes (or any small or medium variety vine-ripened tomatoes), roughly diced
3 teaspoons brown sugar
2 dried chilies (optional)
1/4 cup apple cider vinegar

Directions:
1. Heat the oils in a heavy frying pan over medium heat. Add the diced onion and fry until soft. Add the garlic and curry
powder and fry for another minute over medium-low heat.
2. Turn up the heat and add the tomatoes, sugar, and dried chilies, if using. Once the tomatoes start to bubble and sizzle, turn
down the heat and cook slowly for a few minutes until you can squash the tomatoes with the back of a wooden spoon.
3. Mush the tomatoes to a nice thick pulp, turn up the heat once more, and add the vinegar. Stir together and then cook over
low heat for 10–15 minutes until thick and syrupy. Remove from the heat. The relish can be kept covered in the refrigerator
for up to a few days.
Kale Pesto
PREP TIME: 5 MINUTES • MAKES: ABOUT 2 CUPS
Try serving this nutritious and tasty pesto in sandwiches and wraps, or spread on rice crackers
or toast. It also makes a lovely accompaniment to roasted vegetables.