So instead I turned the tomatoes into this tomato chili pickle. This is not pickle like Americans understand it. It's a form of British chutney, like lime pickle, a spicy relish to serve with curries or meats.
It's similar to sambal oelek, although a little less hot.
I'm giving you the recipe I used, but I have to warn you that in order to be completely food safe you should cook the full jars in a hot water bath for 20 minutes - I describe that in our salsa recipe.
I didn't do that, because I was feeling British. My grandmother made all sorts of preserves and put them in sterilized jars with a layer of greaseproof paper on top. No one died. This chili pickle has so much vinegar and chilies in it that I felt fine not boiling it, but the food safety police would be on me if I recommended such recklessness to you. It should be fine poured into a sterilized jar and refrigerated for a few months (if you can keep your family away from it).
I recommend serving it on with grain dishes or squash or veggie burgers - anything that might need a little zip. It rescued our Canadian Thanksgiving dinner from blandness.
The heat will vary depending on your peppers. I used jalapeños from my droughty garden - extra hot.
Yum. It disappears quickly. I should have made more.
Tomato Chili Pickle
10 jalapeños, stemmed
1 oz fresh ginger root, peeled
1 tsp tumeric
3 tsp cumin seeds
3 tbsp organic canola oil
5 cloves garlic
1/4 cup sugar
1 tbsp salt
3/4 cup red wine vinegar
2 1/4 lbs tomatoes, cored and cut in 8ths
Grind the jalapeños, ginger root, turmeric and cumin together in a small food processor or blender with a little oil.
Warm the rest of the oil over medium-high heat until quite hot. Stir in the puréed peppers and cook 2-3 minutes, stirring. Lower the heat and add the garlic, sugar, salt and vinegar. Keep stirring. When the sugar has dissolved, stir in the tomatoes and cook down until it's pulpy.
Pour into sterilized jars, cover and refrigerate until ready to eat.
Makes about a pint.
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