Spicy Tomato Relish Jamie Oliver Recipes

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BASIC TOMATO SAUCE



Basic tomato sauce image

This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.

Provided by Jamie Oliver

Categories     Sauces     Tomato     Sauces & condiments

Time 1h10m

Yield 6 to 8

Number Of Ingredients 8

1 large clove of garlic
olive oil
1 small dried red chilli
2 teaspoons dried oregano
3 x 400 g tins of quality Italian plum tomatoes
1 tablespoon red wine vinegar
1 handful of fresh basil, or marjoram
extra virgin olive oil

Steps:

  • Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
  • Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter - by leaving the tomatoes whole and letting the mixture cook slowly you'll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don't bother.) Bring to the boil and simmer gently for 1 hour.
  • Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
  • Pick the basil or marjoram and roughly chop, then add to the pan.
  • Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

Nutrition Facts : Calories 115 calories, Fat 8.6 g fat, SaturatedFat 1.2 g saturated fat, Protein 2.4 g protein, Carbohydrate 7.8 g carbohydrate, Sugar 7.6 g sugar, Sodium 0.4 g salt, Fiber 1.8 g fibre

SPICED CHERRY TOMATO CHUTNEY



Spiced Cherry Tomato Chutney image

Provided by Jamie Oliver

Time 1h5m

Number Of Ingredients 13

1 onion, finely chopped
2 cloves garlic, chopped
2 to 4 small red chilies, crumbled
Large pinch coriander seeds, pounded
2 cloves, pounded
1/2 teaspoon nutmeg, pounded
Small pinch cumin, pounded
Olive oil
4 anchovy fillets
3 ounces ripe red cherry tomatoes, washed, whole
1 pound 4 ounces brown sugar
8 good lugs vinegar (preferably red wine)
Salt and freshly ground black pepper

Steps:

  • Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.;

CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH



Chunky Coconut, Tomato, Cucumber and Lime Relish image

This is a really nice fresh salad/relish and is very simple to make. It goes especially well with Fragrant Green Chicken Curry.

Provided by Jamie Oliver

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 8

16 cherry tomatoes, quartered or roughly chopped
1/2 fresh coconut, grated or shaved
1 small handful of basil, or coriander, roughly chopped
6 inches cucumber, skinned, seeds removed and roughly chopped
1 thinly sliced red chili (optional)
1 tablespoon olive oil
Salt and freshly ground black pepper
1 or 2 limes, juiced

Steps:

  • Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.

SPICY TOMATO RELISH



Spicy Tomato Relish image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 medium ripe tomatoes
2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper

Steps:

  • Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

TOMATO AND CHILLI CHUTNEY



Tomato and Chilli Chutney image

A remake on another recipe, this has a slight kick, for the type of person that would not buy items that contains stack loads of chilli's. Good with ham and cheese and biscuits for a carpet picnic in front of your favourite TV show.

Provided by edwardos99

Time 1h40m

Yield Makes Jars

Number Of Ingredients 9

500g red onions, finely sliced
1kg fresh tomatoes, chopped
4 garlic cloves, finely sliced
8 - 12 fresh red chilli's, roughly chopped
a thumb-size piece of ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
1/2 tablespoon paprika

Steps:

  • Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
  • Simmer for 1 hour.
  • Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
  • After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
  • Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

JAMIE OLIVER'S SPICY TOMATO SOUP



Jamie Oliver's Spicy Tomato Soup image

Jamie's delicious tomato soup is made easy with the help of a jar of pasta sauce - easy! This soup is also freezable.

Provided by English_Rose

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups tomato and chili pasta sauce
1 onion, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 ounce fresh cilantro, leaves picked, stalks finely chopped
1 tablespoon olive oil
1 1/2 lbs ripe tomatoes
4 cups chicken broth or 4 cups vegetable broth
salt & freshly ground black pepper

Steps:

  • Put the onion, garlic, carrot and cilantro stalks into a large pot with the olive oil. Cover and cook gently for 10 mins, stirring regularly to prevent colouring.
  • Meanwhile, drop the tomatoes into boiling water for a minute or two. Take them out, run them under the cold tap, then pinch the skins off, discard, and roughly chop the flesh. Add to the pan with broth and pasta sauce. Simmer for another 20 mins with the lid on.
  • Whiz your soup in a blender, then pour it back in the pan and season well. Serve with a sprinkling of cilantroleaves and a few chopped chili peppers if you dare!

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