Prep 1 hr
Cook 3 hrs
Originally called Escoffier's Pickle for 19th century chef Auguste Escoffier, this variation uses less oil and sugar. The olive oil makes this different from any other relish I've tried. The flavour is rich and almost meaty. It must be refrigerated but keeps for 6 months, becoming better with time. Bring to room temperature before serving. Serve with cold meat as a relish, in sandwiches, and in appetizers with cream cheese.
- 1 1⁄2 lbs tomatoes, preferably roma
- 1⁄3-1⁄2 cup olive oil
- 1 2⁄3 cups onions, measure after chopping finely
- 1 3⁄4 lbs sweet red peppers, chopped medium fine
- 1 1⁄2 cups red wine vinegar
- 1 1⁄2 cups sugar
- 1 cup golden raisin
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground allspice
- 2 small dried red chili peppers
- Peel the tomatoes by dropping them in boiling water for a minute and then removing them to cold water: Take off the tomato skins and chop the tomatoes.
- Puree the tomatoes, then press through a sieve or food mill, extracting all the liquid. Discard the remaining pulp.
- Heat olive oil in a large heavy saucepan over meadium-low heat.
- Add onions and cook until they are browning, about 8-10 minutes.
- Add the red peppers and stir, then cover and reduce heat to low for 10 minutes.
- Add vinegar and bring to a simmer. Simmer, uncovered, until the vinegar is reduced by half. About 20 - 30 minutes.
- Add tomato to the pepper mixture, add 1 cup of sugar, and then add the raisins, garlic, ginger, salt, pepper, allspice, and chili peppers.
- Cover and cook for an hour.
- Uncover, and continue cooking, until the pickle thickens to a spreadable consistency. Up to two hours.
- Taste and add the additional 1/2 cup of sugar if needed.
- Ladle into hot sterilized jars.
- Let cool and cover with clean lids.
- Refrigerate for up to 6 months.