Beetroot relish

Makes 4 x 225g jars 1kg beetroot, trimmed 250g granulated sugar 150ml red wine vinegar 2 tbsp balsamic vinegar 1 large red onion, peeled and finely chopped 800g tinned tomatoes, chopped

In a saucepan, boil the beetroot until soft. Once it has cooled enough to handle, peel and roughly grate into a bowl. Place the sugar, vinegars and onion in a large saucepan. Bring to the boil and cook for 5 mins. Stir in the tinned tomatoes and cook for a further 2-3 mins. Add the grated beetroot and cook for another 25 mins until most of the liquid has evaporated and it has thickened to a relish-like consistency. Transfer to sterilised jars and seal with vinegar-proof lids. It will keep well for one year. Refrigerate the relish after opening and use within a month.