18 Oct bacon sambo with homemade relish
Sometimes nothing but a bacon sandwich will do. Once cooked, if you transfer the relish to sterilised jars and allow to cool before covering, it should keep in your fridge for up to 6 weeks. Make a batch on a mid-week evening so that you’ll have it for weekend emergencies.
bacon sandwich with homemade tomato relish
1 tablespoon of olive oil
2 tblsp finely chopped onions
1 clove garlic
Half a red chilli, deseeded and chopped
200g tin tomatoes
250g cherry tomatoes
4 tablespoon brown sugar
50ml cider or white wine vinegar
1. Heat the oil in a heavy-based saucepan.
2. Fry the onions, garlic and chilli flakes in the pan for 3 minutes until starting to soften. Add the cherry tomatoes, sugar,vinegar, and a pinch of salt and pepper to the pan. Mix well and simmer gently for 25 to 30 minutes, until the relish has thickened. Set aside to cool completely.
3. Once your relish is cool, fry your bacon and toast your bread. Stack the bacon between the bread and slather with tomato relish.
This recipe first appeared in Insider Magazine in The Irish Independent on October 16th