Saffron Tomato Relish - cooking recipe

Ingredients

3/4 cup caster sugar
700 ml verjuice
1 pinch saffron thread
600 g roma tomatoes, skinned (see the intro)
2 teaspoons extra virgin olive oil
1 onion, roughly chopped
2 garlic cloves, sliced
2 teaspoons sea salt
fresh ground pepper

Preparation

Place sugar and verjuice in a stainless steel saucepan and stir over a low heat until sugar has dissolved, then bring to the boil over high heat and simmer for 10-12 minutes or until reduced and syrupy. Remove from the heat, add the saffron threads and leave to infuse for 5 minutes.
Heat olive oil in a saucepan over medium heat, then add the onion and garlic and cook for ten minutes or until softened. Add the tomatoes, verjuice, saffron syrup and cook over low heat for 1 1/2 -2 hours, stirring occasionally, until the syrup has reduced and thickened. Season with the salt and pepper.
Immediately transfer to a sterilised 500ml jar and seal, then turn upside down to ensure lid is sterislised by the hot mixture. You might like to can this in a hot water bath, but I won't be doing that, so I can't advise how it's done.
Relish will keep in the refrigerator for a few months once opened or unopened in a cool place for up to a year.