Tomato

Spicy Tomato Relish

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Tomato Relish 4
I don’t really remember when I started making this gorgeous sauce. All I know is that it’s stuck with me and been a real hit in my house, and is one of my secret recipes! So I’m sharing it with you all here….so I guess it’s not a secret anymore! Shhhh, don’t tell anyone!

Back when I was studying, I made it for one of our big functions and it was a real hit! Back then, before I had a Thermomix it used to cook down on the stove for about 3-4 hours! In the Thermomix it takes 2 hours, which is a real time saver for me! Plus I don’t have to watch it as much with the timer set!
Tomato Relish 3

There is some chilli in it, however you can increase this to your tastebuds! The spices are subtle and add a really beautiful depth of flavour to the relish.

I’ve significantly reduced the sugar content from my original recipe, as that has become really important to me as the children are eating more of these foods, (and I don’t want to train their tastebuds for food that’s too sweet), but it still has sweetener, so keep it in moderation for the little ones…and the adults too of course! You can make it completely Paleo if you use Coconut Palm Sugar.

Tomato Relish 1

I do de-skin the tomatoes, however I have made it before without and its ok, but the texture is that much nicer without the skins, and it really is a very quick step!

You can serve it with turkey ham on wraps, with tacos, arancini balls, on eggs for breakfast, with crackers and cheese! So many options, the list goes on and on!

Pure spicy love, Gabrielle xx

Spicy Tomato Relish
Yields 1
Delectable spicy relish to serve with meats, rissoles, sandwiches, cheese platters and more!
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Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Ingredients
  1. 1.5 kg Mixed Tomatoes, peeled & quartered
  2. 250g Red onions, peeled & halved
  3. 2 Cloves Garlic, peeled
  4. 2cm knob Ginger, peeled
  5. 1-2 Red Cayenne Chillies, deseeded
  6. 125ml Red wine vinegar
  7. 180g Rapadura Sugar
  8. 1 1/2 tsp Celtic Sea Salt
  9. 1/4 tsp Pimentos (Allspice), ground
  10. 1/4 tsp Cloves, ground
  11. Few grinds of Black Pepper
  12. Pinch Cayenne Pepper
Instructions
  1. Boil the kettle. Cut a small cross into the base of the tomatoes and place them into a large mixing bowl and cover with boiling water. Leave for 1-2 minutes to soak, before peeling the skins off.
  2. Place the onions, garlic, ginger & chilli into the Thermomix & chop 3 Sec/Speed 7.
  3. Add the peeled tomatoes and chop for another 3 Sec/Speed 5.
  4. Add the red wine vinegar, rapadura, salt, spices, pepper & cayenne and cook 90 Mins/100°/Speed 1.5-2 with the simmering basket on top. Cook for a further 30-60 Mins/100°/Speed 1.5-2. (The timer on the Thermomix goes to 99 mins on the TM5, so you could set it to that and then for set it for a further 50 mins or so.)
Kitch'n Thyme http://kitchnthyme.com.au/

Feta & Walnut Meatballs

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IMG_9465MeatballsI’m pretty positive you will LOVE these meatballs!!! They make the perfect weeknight meal, or part of an elaborate Italian feast, or more simply the perfect protein hit for a quick lunch or lunchbox!

I made a bit batch of these for my friend when she had her baby earlier this year! They went down a real treat and her husband wanted the recipe…SO you’re all super lucky, because otherwise I might not have shared this favourite recipe of mine!

The walnuts just add such a lovely texture to the meatball and compliment beef in flavour so well! You could substitute other nuts with what is in your pantry though!

I do use Panko breadcrumbs sometimes for rolling….I know – Japanese & Italian! Say again?!! Yes, just this once, I’m mixing up the cuisines! These breadcrumbs are a real treat in my home! But they really do make them so yummy and crunchy on the outside! I’ve used ordinary breadcrumbs, gluten free breadcrumbs, or some crushed nuts (for Paleo) and they all work fine too! If using Panko crumbs, you may need to gently press the crumbs into the meatballs to help them stick sufficiently.

When cooking the meatballs, be really gentle when turning them over in the pan. Just gently turn them, as they may have the potential to crumble, depending on how wet your mix is. If you have cooked off the onions and veggies sufficiently, they shouldn’t fall apart though, but just be mindful of it!

You can absolutely leave the feta cheese out of them if you are dairy free or Paleo. They are still delightfully delicious without!

The sauce here, is a really quick pasta sauce. Sometime I’ll share with you my yummy-licious Roast Tomato, Garlic & Thyme Pasta Sauce! But this one is perfect for meals on the table fast! Just use whatever herbs are in your garden or what you have in the fridge! When I cook I don’t get too hung up on being exact with these things. If a recipe says 1/2 and onion, I’d chuck the whole one in! If you think some rosemary or oregano would be nice then stick it in! I’ve used both before and they are yum! Just whatever flavour hits you in the moment will work perfectly!

Enjoy!

Feta & Walnut Meatballs
Serves 4
My delicious meatballs make for the perfect dinner or for a fantastic ready-to-eat snack from the fridge! Get cooking!
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Meatballs
  1. 1 Large Red Onion
  2. 1 Clove Garlic, peeled
  3. 4 Sprigs Italian Parsley, chopped finely
  4. 2 Zucchini, cut into 3-4cm pieces
  5. 2 Carrot, cut into 3-4cm pieces
  6. 4 Tbsp Olive Oil
  7. 100g Walnuts
  8. 500g Organic Beef Mince
  9. 100g Feta, crumbled into rough pieces
  10. 1 Tbsp Italian Herbs
  11. 2 tsp Balsamic Vinegar
  12. 2 tsp Dijon Mustard
  13. 2 Tbsp Tomato Paste
  14. 2 tsp Celtic Sea Salt
  15. 100g Panko Breadcrumbs or preferred breadcrumbs
  16. Ghee or Coconut Oil for shallow frying
Quick Pasta Sauce
  1. 1 Brown Onion, halved
  2. 2 Cloves Garlic, peeled
  3. 2 Sprigs Fresh Basil
  4. 4 Sprigs Fresh Italian Parsley
  5. 2 Sprigs Fresh Thyme
  6. 50g Olive Oil
  7. 800g Organic Tinned Diced Tomatoes
  8. 1 tsp Honey
  9. 1 tsp Celtic Salt
  10. 1/2 Lemon, zested
Meatballs
  1. Place the onion, garlic, parsley and olive oil into Thermomix mixing bowl and chop 5-7 Sec/Speed 5.
  2. Heat a non-stick fry-pan over medium heat. Place 1/2 the olive oil in the pan to heat a little.(Being careful not to overheat it.)
  3. Scrape the onion mix into the pan and sauté until it starts to go golden brown and the moisture from the onions has cooked off.
  4. Place into a large mixing bowl and set aside. Leave the pan on the heat and add the remaining oil to heat.
  5. Place the zucchini and carrot into the mixing bowl and chop 10-15 Sec/Speed 4.
  6. Scrape into the pan and sauté until all the moisture has cooked off from the veggies. Add to the large mixing bowl with the onion mixture.
  7. Place the walnuts into the mixing bowl and chop 10 Sec/Speed 4, or until roughly chopped and add to the large mixing bowl.
  8. Add all the remaining ingredients and mix well to combine.
  9. Roll the mixture into tablespoon sized balls before rolling in the breadcrumbs. You may need to gently press the panko crumbs into the meatballs so they stick sufficiently.
  10. Heat a large non-stick frypan over medium heat with the ghee or oil, and cook in batches, turning frequently, for about 4 minutes, or until golden brown all over. Please take when turning the meatballs, they need to be handled with care.
  11. Remove from the heat and serve with tomato pasta sauce, fresh zucchini or parsnip pasta or traditional spaghetti.
Quick Pasta Sauce
  1. Place onion, garlic, herbs and olive oil into the mixing bowl and chop 5 Sec/Speed 5. Scrape down the sides of mixing bowl and sauté 7 Mins/120°/Speed 1.
  2. Add the tomatoes, honey, salt and lemon zest and cook 20 Mins/100°/Speed 2.
  3. Serve hot over the meatballs.
Kitch'n Thyme http://kitchnthyme.com.au/