Quick homemade tomato relish

A quick, tasty accompaniment for your (vegan) burgers or sausages, a great finish to your bun, bap or pitta bread. Tastes even better used the day after. Store in the fridge for 2-3 days. This should freeze well too, though I haven't tried it. Thaw in the fridge overnight or using the microwave. Do not refreeze, store in the fridge for 2-3 days. To reheat from chilled, place in a microwavable dish, adding a sprinkling of water if needed, cover and heat on full power for 1 minute at 800W. Stir well then serve.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a dry nonstick pan on a medium heat. Dice the tomatoes (no need to peel) and add to the pan together with the chopped herbs and coconut sugar. Season with salt and ground black pepper to taste.

Step 2

Simmer until most of the liquid has evaporated, around 15 minutes. Stir in the tomato ketchup, mixing well. Stir frequently until the tomatoes are well cooked and thickened, around 5 minutes.

Step 3

Check to taste, adding more coconut sugar, salt and/or pepper as needed. Mix well, ensuring and salt/sugar has dissolved, then spoon into a small bowl or ramekins to serve.