Tomato Relish, an oldy but a goody.

Well this is a special request from a friend. HP was living down here in tassie but has moved to warmer pastures and we both love cupcakes and baking. Last year we had a cooking day at another friends (who owns a B&B with the bonus of a commercial kitchen) and made tomato relish and also raspberry jam. So its about that time now to use up all the old tomaotes that were growing in the veggie patch. So you can dig up that patch and plant the garlic...this is my plan anyway..apart from the fact that tomates DO NOT GROW for me here. Its too cold and you definately need a hot house or a poly tunnel. On the other hand purple garlic grows FABULOUSLY and I must get it it, or my crop won't be half as good as last year.
Tomato Relish
1.5 kg ripe tomatoes 1 1/2 TBS dry mustard 500g onion 1 TBSP salt
599g sugar 2 LGE TBSP P. flour 1 lge TBSP curry powder vinegar

Get 8-10 jars washed and heated in the oven. Cut tomatoes & onions finely and sprinkle with salt, leave overnight. (this step can be left out but the relish will be tastier if you do it) Next day drain the juice off the tomato & onion mixture. Put into heavy based saucepan with the sugar and almost cover with vinegar. Bring to the boil and simmer on high until cooked(approx 3/4 hour) Turn down slightly while you , Mix flour, mustard & curry powder to a paste and mix into the tomato mixture until it thickens. Bottle while hot keeps for a good 6 months in the bottom of your dark cupboard. Once you have opened a jar keep in refrigerated.