Bacon Sandwich with Homemade Tomato Relish
Sometimes nothing but a bacon sandwich will do. Once cooked, if you transfer the relish to sterilised jars and allow to cool before covering, it should keep in your fridge for up to six weeks. Make a batch on a mid-week evening so that you'll have it for weekend emergencies.
1 tablespoon of olive oil
2 tablespoons of finely chopped onions
1 clove garlic
Half a red chilli, de-seeded and chopped
200g tin tomatoes
250g cherry tomatoes
4 tablespoons of brown sugar
50ml cider or white wine vinegar
Heat the oil in a heavy-based saucepan.
Fry the onions, garlic and chilli flakes in the pan for three minutes until starting to soften. Add the cherry tomatoes, sugar, vinegar and a pinch of salt and pepper to the pan. Mix well and simmer gently for 25 to 30 minutes, until the relish has thickened. Set aside to cool completely.
Once your relish is cool, fry your bacon and toast your bread. Stack the bacon between the bread and slather with tomato relish