Cooked Tomato Relish

• 1 tbsp Olive oil
• 2 shallots, finely chopped
• 1 Garlic clove, crushed
• 50g Brown sugar
• 2 tbsp White wine vinegar
• 500g Ripe but firm plumb tomatoes, blanched, peeled, seeded, cut into 1cm dice
• 2 tbsp Simple Tomato Ketchup 
• 1 tbsp Cornflour
• 1/4 tsp Ground cumin
• Salt and freshly ground black pepper to taste

To Make:

 1. Heat the olive oil in a pan. Add the shallots and garlic and cook for 3-4 minutes until soft but before getting any color. Add the sugar and vinegar, stirring until the sugar dissolves.

2. Bring to the boil and cook for 2 minutes. Combine the tomatoes, Simple Tomato Ketchup, cornflour and cumin and add to the pan; reduce the heat and simmer for 15-20 minutes until thickened to a 'relish' consistency.

3. Remove and allow to cool before adding the mustard. Add salt and pepper to taste

4. Kept well covered, this relish will keep in the refrigerator for 2 weeks.