Jain Tomato Basil Relish Recipe

About this recipe

A flavorful and tangy tomato relish infused with aromatic spices and fresh herbs, perfect for a Jain-friendly dinner accompaniment. This dish is both vegetarian and free of root vegetables, making it ideal for those following a Jain diet.

Ingredients

• 50G Picard Chopped Flat Parsley
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 50G Pepper Black Ground BWFO
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 690 Ml Casa Marrazzo Organic Tomato Passata, 690Ml
• 50G Top-Op Clove Powder 50g
• - Tata Salt
• 1 Kg Tate & Lyle Fairtrade Light Soft Brown Sugar
• 80G Mill & Mortar Black Salt Flakes, 80G

Instructions

1. 1. Heat 3 tablespoons of olive oil in a pan over medium heat and add 1/4 teaspoon of aspatita powder. Sauté for 1 minute until aromatic.
2. 2. Stir in 1/4 teaspoon of black pepper and 1 tablespoon of tomato paste. Cook for 2 minutes, stirring continuously.
3. 3. Add 1 1/2 teaspoons of dried basil, 1/4 teaspoon of clove powder, 1 teaspoon of salt, and 1/4 teaspoon of brown sugar. Mix well and let cook for 5 minutes.
4. 4. Add 2 1/2 cups of chopped tomatoes and stir to combine. Let the mixture cook down for 10 to 15 minutes, stirring occasionally, until it thickens and becomes pulpy.
5. 5. Stir in 1 1/2 teaspoons of chopped parsley, the juice of 1 lemon, and the remaining 1 tablespoon of tomato paste. Mix well and let simmer for another 5 minutes.
6. 6. Remove from heat and let cool slightly before serving. The relish should have a thick, pulpy consistency. Serve warm or at room temperature as a side dish or condiment.