Ingredients

makes 1 1/4 cups

　　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)

　　

Step 1

Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and sauté until they are golden brown. Add the sugar and curry powder and cook for 5 minutes. Add the vinegar and deglaze the pan. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the relish so most of the liquid drains (see Note). Transfer to a cutting board and roughly chop. Transfer to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week.

　　

Note

Step 2

Consider reserving the liquid from the relish to reheat any leftover meatloaf or other meats. It’s also great as the base of a flavorful tomato sauce or dressing.

　　'wichcraft