Tomato Relish

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, halved and thinly sliced lengthwise
• 1 garlic clove, finely chopped
• 1 tablespoon sugar
• 1 teaspoon curry powder
• 1 tablespoon sherry vinegar
• 1 (28-ounce) can whole tomatoes
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1/4 cup flat-leaf parsley leaves, chopped
• 2 tablespoons drained Pickled Mustard Seeds (see page 187)

1. Pour the olive oil into a skillet over medium-high heat.
2. Add the onion and garlic and saute until they are golden brown.
3. Add the sugar and curry powder and cook for 5 minutes.
4. Add the vinegar and deglaze the pan.
5. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes.
6. Remove from the heat and pour the contents into a strainer.
7. Stir the relish so most of the liquid drains (see Note).
8. Transfer to a cutting board and roughly chop.
9. Transfer to a bowl and mix in the parsley and mustard seeds.
10. Check the seasoning and adjust if necessary.
11. Use immediately or store refrigerated for up to 1 week.
12. Consider reserving the liquid from the relish to reheat any leftover meatloaf or other meats.
13. Its also great as the base of a flavorful tomato sauce or dressing.

extravirgin olive oil, yellow onion, garlic, sugar, curry powder, sherry vinegar, tomatoes, fresh oregano, kosher salt, freshly ground black pepper, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/tomato-relish-377040 (may not work)