“A cooked tomato is like a cooked oyster: ruined.”

– Andre Simon, The Concise Encyclopedia of Gastronomy
Francis Cadell, Still Life (Tomatoes) (c.1920), oil on board, 37 x 45 cm, Private collection

Francis Cadell’s association with the Scottish Colourists stemmed from his early exposure to the French avant-garde movement of Fauvism. Still Life (Tomatoes) (c.1920) was painted while Cadell was living in Enderburgh and by isolating the tomatoes upon the stark linens, he is able to reinforce the saturated colour of the fruit. While in Scotland, Cadell had little contact with the rest of the European arts community and tended to depict the elements in his immediate environment in the vivid colours embraced by the Fauvists and Scottish Colourists.

Sweet Tomato Relish

Yield: 3 cups

1 onion, chopped
1 tablespoon ghee
1 teaspoon rock salt
1 teaspoon dried thyme
3 tablespoons brown sugar
1/3 cup white wine vinegar
3 cups tomatoes, chopped
1 1/2 teaspoon garlic, minced
1/4 cup olive oil
handful fresh parsley, chopped

In a large saucepan, add the chopped onion, ghee, rock salt and thyme. Over medium-high heat, saute the onions until softened, about 5 minutes. Add the remaining ingredients and stir well.

Simmer the relish for about 20 minutes over medium low heat. Stir occasionally but not vigorously as not to break up the tomatoes completely. Remove from heat and let cool slightly before storing in an airtight jar. Will keep in the refrigerator for 2 weeks.