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Wally's Homemade Diced, Seasoned and Herbed Tomato Relish

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Can be used in soups, stews, curries and sauces. What an awesome way to use your own garden harvest and make delicious home-made tried and tested tasty relish 
10 lbs. Large Roma tomatoes
1 to 2 cups of coarsely chopped fresh parsley
2 to 3 sprigs of fresh rosemary, stripped down
4 whole stems of fresh basil, chopped
2 medium onions, coarsely chopped
4 large cloves of garlic, finely chopped
1 to 2 celery stalks and leaves, diced
6 tbsp of salt
3 tbsp of ground black pepper
1½ quarts of Wallys’ Homemade Beef Stock, or store-bought
1½ quarts of water
Lemon juice, 1 tbsp per each 1 quart jar
Wally's Homemade Diced, Seasoned and Herbed Tomato Relish
Wash the tomatoes and drain
Using a regular potato peeler, remove the stem scar and core from each tomato.
Cut tomatoes in half, lengthwise and then in half lengthwise again.
Cut the 4 strips into 12 to 16 chunks, dependant on the size of each tomato.
In a large bowl, carefully mix all of the ingredients, except for the water, beef stock and lemon juice.
Split the “mix” between pots, one of which should be at least of 6 quarts.
Add the water and stock to each pot and bring to boil.
Once boiling, reduce to a slow simmer.
Combine the contents of both pots in the 6 quart pot, bring back to a simmer and cook for 10 minutes.
Add the lemon juice to each jar and stirring frequently, fill each jar to 1 inch from the top with ” the mix ” and cap immediately.
Ensure that all lids have “popped” before storing.
Great when served with salza and boerewors. (Corn meal and sausage, done the African way!)
Tried and tested, enjoy.
Prepared, tried and tested by: Wally Paul
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