Comments on: Tomato Relish http://kiwisizzler.com/2009/09/06/tomato-relish/ Words & Pictures from a Kiwi Chef Sat, 15 May 2010 14:53:59 +0000 hourly 1 http://wordpress.com/ By: kiwisizzler http://kiwisizzler.com/2009/09/06/tomato-relish/#comment-129 kiwisizzler Sat, 27 Feb 2010 13:48:11 +0000 http://kiwisizzler.com/?p=485#comment-129 Hi Erin, I've found that longer cooking sweetens the flavour more and removes any bitterness, especially when cooking with onions. Onions have a lot of sugar that is only released under prolonged cooking and other vegetables such as broccoli also need a certain degree of cooking to remove a similar bitterness. The longer you cook sauces the more you remove water content, thus increasing natural flavour. I would imagine that salting the tomatoes and onions would also remove water content, resulting in a shorter cooking time. Happy cooking, Caleb Hi Erin,
I’ve found that longer cooking sweetens the flavour more and removes any bitterness, especially when cooking with onions. Onions have a lot of sugar that is only released under prolonged cooking and other vegetables such as broccoli also need a certain degree of cooking to remove a similar bitterness. The longer you cook sauces the more you remove water content, thus increasing natural flavour. I would imagine that salting the tomatoes and onions would also remove water content, resulting in a shorter cooking time.
Happy cooking,
Caleb

]]> By: foggle http://kiwisizzler.com/2009/09/06/tomato-relish/#comment-125 foggle Tue, 09 Feb 2010 00:57:09 +0000 http://kiwisizzler.com/?p=485#comment-125 I've just made a similar tomato relish recipe but the cooking time is a lot shorter. I wonder if that is because the toms/onions are salted overnight to remove moisture. Do you think the long, slow cook you use would intensify the flavours more? <a href="http://foghorn.co.nz/tomato-relish/" rel="nofollow">The receip I use is here.</a> I’ve just made a similar tomato relish recipe but the cooking time is a lot shorter. I wonder if that is because the toms/onions are salted overnight to remove moisture. Do you think the long, slow cook you use would intensify the flavours more?

The receip I use is here.

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