Skewer each of the tomatoes in turn on a
metal fork and hold in a gas flame for 1-2 minutes, turning until the
skin splits and wrinkles. Slip off the skins, then roughly chop the
tomatoes. Roughly chop the onion, red pepper and garlic. Heat the oil in
a saucepan. Add the onion, red pepper and garlic. Cook gently for 5-8
minutes, until the pepper is softened. Add the chopped tomatoes, cover
and cook for 5 minutes, until the tomatoes release their juices. Stir in
the cinnamon, chili flakes, ginger, salt, pepper, sugar and vinegar.
Bring gently to the boil, stirring until the sugar dissolves.
Simmer, uncovered, for about 20 minutes,
or until the mixture is pulpy. Stir in the basil leaves and check the
seasoning. Allow the relish to cool completely, then transfer it to a
glass jam jar or a plastic container with a tightly fitting lid. Store,
covered, in the fridge.
This spicy tomato and red pepper relish
will keep for at least a week in the fridge. Serve it with bangers and
burgers in fresh white baps with a crisp salad.