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Tomato Relish

Ingredients

6 large tomatoes, diced
2 -3 large onions, diced
3/4 cup kosher or sea salt
1 1/2 - 2 cups granulated sugar
1 1/2 tsp curry powder
1/2 tsp dry mustard powder
1/4 tsp cayenne pepper
1/2 tsp celery salt (optional)
2 heaping tablespoons all-purpose flour
V-8 juice (optional)

Directions

1. Combine tomatoes and onions in a large mixing bowl and sprinkle liberally with salt. Toss gently to mix, cover with plastic wrap, and leave on the counter overnight (at least six hours for best flavor).
2. Strain liquid into a large saucepan and add sugar, curry, mustard powder, and cayenne (and optional celery salt). Stir with a wooden spoon and bring to a boil, making sure the sugar is dissolved completely.
3. Gradually add flour, stirring constantly, till mixture thickens.
4. Add the tomatoes and onions and stir well to combine. If it seems too dry or not "relishy" enough for you, you may add some V-8 juice and another tablespoonful of sugar.


5. Boil for an hour, stirring occasionally.

Either serve immediately and don't plan on saving the leftovers for more than a week, or measure how much relish you wound up with (it varies) and wash enough empty jars and lids in the top rack of the dishwasher to hold the relish. Fill them to the top with the hot relish and cap them the second they come out of the dishwasher. (If there's space on top between the relish and the lid, just put a couple layers of plastic wrap on top before you screw the lid on.) Leave them on the counter to cool. They'll be sterile inside and out and they'll vacuum-seal themselves. It's very convenient. Once they're cool, you can put them on the shelf till you open them, then they'll keep, tightly lidded, in the fridge for a week or so.

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