Relishing the Relish

As promised, here is the recipe for the tomato relish I made 2 weeks ago. I've been craving it since, so as I write this I am making another batch. Nico loves it on a crusty baguette with goat cheese, or in a burger. I'm going to try it on a toasted bagel and cream cheese.

Slice one small red onion and cook it in 2 tablespoons olive oil with a minced garlic clove. Once the onions are soft and golden, add 1 tablespoon sugar and 1 teaspoon curry powder. Cook about 5 minutes, then deglazed the pan with a tablespoon sherry vinegar. Add a 28-ounce can whole tomatoes, a teaspoon dried oregano, 2 teaspoons salt and a few grinds of black pepper. Simmer for 30 minutes, then strain out the liquid into a bowl. Chopped the tomatoes. The Wichcraft version calls for pickled mustard seeds and parsley, which I left out because I did not have them, but I thought my version was delish.