Tomato relish is a versatile and flavour-packed condiment that enhances everything from burgers and sausages to cheese platters and sandwiches. With its sweet, tangy, and slightly spicy profile, it adds a burst of flavour to even the simplest dishes. Best of all, it’s easy to make at home with fresh, seasonal tomatoes and pantry staples. Whether you’re preserving summer’s bounty or simply want a better alternative to store-bought versions, this tomato relish recipe will become a favourite in your kitchen.
Why Make Tomato Relish at Home?
Homemade tomato relish is superior in taste and quality compared to most commercial products. You control the sweetness, acidity, and spice level, and can avoid preservatives and unnecessary additives. It’s also a fantastic way to use up excess tomatoes, especially if you grow your own or buy in bulk at farmers’ markets.
Ingredients You’ll Need
The basic ingredients for tomato relish are simple and easy to find:
Tomatoes – Use ripe, juicy tomatoes such as Roma, beefsteak, or any variety with good flavour. Roughly 1.5 kg (about 3.3 lbs) of fresh tomatoes makes a good batch.
Onions – Brown or red onions provide a rich base flavour. About 500g (1 lb) is ideal.
Sugar – White or brown sugar adds sweetness and helps preserve the relish.
Vinegar – White vinegar or apple cider vinegar gives the relish its signature tang.
Salt – Essential for flavour and preserving.
Spices – Mustard seeds, paprika, chilli flakes, or ground cloves add depth and a gentle heat.
Optional ingredients like garlic, ginger, or capsicum can be added to customize the relish to your taste.
How to Make Tomato Relish
1. Prepare the tomatoes
Begin by washing the tomatoes. For a smoother relish, you can peel them by blanching in boiling water for about 30 seconds and then transferring to ice water—the skins will slide off easily. Roughly chop the tomatoes.
2. Slice the onions
Peel and finely slice or chop the onions. If you want a smoother relish, chop them smaller; for a chunkier texture, slice them into thin strips.
3. Combine the ingredients
Place the tomatoes and onions in a large pot. Add sugar, vinegar, and salt, and stir to combine. Sprinkle in your chosen spices (e.g., 2 tablespoons mustard seeds, 1 teaspoon paprika, ½ teaspoon chilli flakes). Bring the mixture to a gentle boil.
4. Simmer the relish
Reduce the heat and let the mixture simmer uncovered for 1 to 1.5 hours, stirring occasionally to prevent sticking. As it cooks, the mixture will thicken and become more jam-like. You can mash it slightly with a spoon or use a stick blender for a smoother finish, but it’s not necessary.
5. Check the consistency
The relish is ready when it’s thick, glossy, and most of the liquid has evaporated. To test, drag a spoon through the mixture—the liquid should take a moment to pool back in.
6. Bottle the relish
While the relish is still hot, spoon it into sterilised glass jars. Wipe the rims clean and seal tightly with lids. Allow to cool completely before storing.
How to Sterilise Jars
Sterilising jars ensures your relish stays fresh for longer. Wash jars and lids in hot soapy water, rinse, and place them on a tray in a 120°C (250°F) oven for 15–20 minutes. Keep them hot until you’re ready to fill them.
Storage and Shelf Life
Once cooled, store your tomato relish in a cool, dark place like a pantry. It will last unopened for up to 12 months. Once opened, refrigerate and use within 3–4 weeks. As it ages, the flavours will continue to develop and deepen, making it even more delicious.
Serving Ideas
Tomato relish is incredibly versatile. Spread it on burgers or hotdogs for a sweet and tangy punch. Serve it with grilled meats, sausages, or chicken. Add it to cheese boards or mix it into sandwiches and wraps. It’s also wonderful stirred into scrambled eggs or as a topping for savoury muffins and fritters.
Recipe Variations
Spicy tomato relish: Add more chilli flakes, fresh chopped chillies, or even cayenne pepper.
Garlic and herb relish: Add minced garlic and chopped herbs like basil or thyme for a Mediterranean twist.
Roasted tomato relish: Roast the tomatoes first for a deeper, caramelised flavour.
Conclusion
Making tomato relish at home is a rewarding and simple process that results in a rich, tangy condiment you’ll want to put on everything. It’s a great way to use up ripe tomatoes and fill your pantry with jars of homemade goodness. With just a few ingredients and a bit of simmering time, you’ll create a preserve that captures the essence of summer and elevates everyday meals year-round.