1. Cut any large tomatoes in half. Cut the capsicums in half and remove the seeds. Smaller tomatoes can be roasted whole.
2. Place tomatoes (cut side down), capsicum (cut side down), and garlic cloves (still whole) in oven. Roast until tomatoes are soft, and capsicum skins are blackened.
3. Squeeze the garlic out of their skins & remove tomatoes from the vine (if any).
4. Put all ingredients in a large pot. Bring to the boil and simmer for 1-2 hours until reduced by one-half to three-quarters. If the mixture tastes a bit too vinegary still, add a small amount of brown sugar.
Note: If you are making a larger quantity of this mixture, like I did, it will take longer to boil down to a 'relish-like' consistency.
5. If preserving put into heated jars. You can heat them by sitting them in boiled water. Put the relish in the jar, seal the jar, and then put it upside down on the bench to cool. This will seal the jar and make it 'pop' when opening.
