Total cooking time:
2 hrs 50 mins

makes 1 ltr

You'll need
2kg tomatoes, halved
2 onions, chopped
2 small red chillies, seeded and chopped
1 tsp paprika or Hungarian smoked paprika (from delicatessens and specialty spice stores)
1 1/3 cups white-wine vinegar
1 1/3 cups sugar
1/4 cup lemon juice
1 tsp grated lemon rind
2 tsp salt

Here's how
1. Preheat the oven to slow (150C). Line a baking tray with foil and then baking paper. Place the tomato halves cut-side-up on the baking tray and cook for 1 hour. Sprinkle with the onion and cook for another hour.
2. Cool slightly, then remove the tomato skins and roughly chop. Place the tomato, onion, chilli, paprika, vinegar, sugar, lemon juice, lemon rind and salt into a large pan and stir until all the sugar has dissolved.
3. Bring to the boil, then reduce the heat and simmer for 45 minutes, or until the relish is thick and pulpy. Stir often to prevent the relish from burning or sticking.
4. Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Leave for 1 month before opening to allow the flavours to develop. Store in a cool, dark place for up to 12 months. After opening, refrigerate for up to 6 weeks.

Source: Homemade Jams & Preserves (Murdoch Books)