700ml boiling water
3 teaspoons black tea leaves
or 4 black tea bags
1 medium red onion, finely chopped
500g ripe tomatoes
½ teaspoon salt
150g brown sugar
150ml white wine vinegar
½ teaspoon dried chilli flakes
Place boiling water and tea leaves or tea bags in a teapot or heatproof container, and allow to steep for three minutes. Strain tea if using tea leaves, or remove tea bags, and transfer liquid to a large saucepan.
Wash tomatoes, slice a cross on the base of each one, and place in a heatproof bowl.
Pour boiling water over the tomatoes, to cover. Wait 30 seconds, then drain. Remove skins of the tomatoes – they should peel off easily.
Cut tomatoes in quarters, and remove the hard white centre bit.
Roughly chop the tomatoes and add them to the tea water, along with the remaining ingredients.
Bring to the boil on medium heat, then reduce heat and continue to simmer until most of the liquid has evaporated and mixture has thickened, stirring occasionally. This will take about one hour. Remove from heat and allow to cool slightly. Pour into sterilised jars, and store in refrigerator.
Note: For a milder relish, omit chilli flakes and replace with crushed garlic and smoked paprika.