Once upon a not so long ago, I overestimated the amount of tomato passata style sauce I would need for pizzas (by about 10 litres).

I bottled and preserved it and have gradually been converting it to relish by adding vinegar, sugar, spices, onions and salt. I used half fresh tomatoes and half of the passata in each batch.

A couple of days ago, a concerted effort using 6 kilos of locally grown field tomatoes with 6 kilos of that passata/pizza topping sauce. (Now leaving only 3 jars of the preserved sauce in the cellar.)

It was well worth the effort as I now have plenty of tomato relish for the coming year, with a little to spare to share around family and friends.

(Jars in the background contain raspberry jam, made very recently.)