Tomato Relish

Delicious sweet and tangy homemade Tomato Relish, the perfect recipe to make when summer tomatoes are plentiful.

Easy Tomato Relish

If you’ve ever found yourself with too many tomatoes, whether you grow them in your garden or they just looked too good to pass up at the supermarket, this homemade tomato relish is the perfect recipe for you!

Made with deliciously ripe and fresh summer tomatoes, it goes with just about anything and everything and can be enjoyed for many months later.

The relish is sweet and tangy, no need for any special equipment and comes together so easily!

If you have enough tomatoes, make a double batch to share with family and friends!

Old Fashioned Tomato Relish

There’s something very old fashioned feeling about making your own relish but you wont be disappointed with the results! This relish comes together rather quickly and simply with a few simple tips and tricks.

The raw tomatoes and onions are sprinkled with salt overnight which pulls out any extra liquid, making the cooking time much shorter. The tomatoes, onions, vinegar, sugar and mustard powder are then simmered together until rich and thick.

It’s sealed in jars and left to cool before enjoying on a cracker with your favourite type of cheese, or in your favourite sandwhich.

Why this is the BEST Tomato Relish

• Simple delicious ingredients
• So much more flavour than store bought
• The perfect thank you gift
• Easy recipe to follow
• Can easily be doubled to share

What is Tomato Relish?

Tomato relish is a preserved condiment made from tomatoes, onions, vinegar, sugar and spices. It’s simmered down to become rich and thick and jarred to stay fresh.

The perfect way to enjoy the taste of summer tomatoes all year round!

How to Use Tomato Relish

There are so many uses for tomato relish, I don’t think there is much it doesn’t go with! Here are a few of my favourite ways to use up a jar.

• Serve with cheese, crackers and cold cuts for a delicious platter or charcuterie bored
• The perfect spread in a sandwich or burger along with homemade mayo
• Topping hot dogs or tacos
• With scrambled eggs and bacon on toast
• Serve with sausage rolls, quiche, bacon and egg pie or mince and cheese pies
• In place of ketchup or standard tomato sauce

Tips and Tricks

• Start the recipe the day before – The tomato and onion need to sit overnight at room temperature covered in salt. This causes them to release any extra moisture which reduces the simmering time for the relish.
• You don’t have to peel the tomatoes – You can leave the skin on the tomatoes. The relish will have a slightly different texture.
• Use ripe tomatoes – Use the freshest, and most ripe tomatoes you can find. The relish is made from a few simple ingredients so using the best quality will give you the best flavour.
• Sterlize your jars – To keep the tomato relish preserved for as long as possible use sterilized jars. To learn more about sterilizing and jarring here.
• Storage – If you don’t want to preserve the chutney it can be kept in the fridge for 1-2 months or in the freezer for 6 months. Preserving the relish in jar means it can be kept at room temperature for 1-2 years before opening.
• Canned Tomatoes – Canned or tinned tomatoes can be used to make tomato relish. Follow the same recipe, but there is no need to peel or salt the tomatoes.

Tomato Relish Ingredients

• Tomatoes – Any type of tomato you have on hand will work for this recipe. The tomatoes do need to be peeled so larger tomatoes are easier than cherry tomatoes.
• Onions – Brown onions or red onions can be used. If you don’t like the texture of onion make sure to dice it finely.
• Salt – Salt is used to draw out the liquid in the tomatoes and onions, not all of it will be in the relish.
• Vinegar – White vinegar, Apple cider vinegar or malt vinegar can be used for this recipe.
• Sugar – Sugar is needed to balance out the acidity from the vinegar and tomatoes. White sugar or brown sugar can both be used here.
• Mustard Powder – Mustard powder is a great way to add extra flavour to the relish. Curry powder can be substituted here for a different flavour.

How to Make Tomato Relish

Start this recipe the day before.

Start by peeling your tomatoes. Cut an x into the bottom of each tomato and place into boiling water for 20-30 seconds until the skin starts to peel back. Leave the tomatoes to cool for a minute before peeling off the skin.

Roughly dice the peeled tomatoes and onion and place into a bowl. Sprinkle over the salt and mix to combine. Cover with a tea towel and leave at room temperature overnight.

The next day strain the tomatoes and onion to remove the liquid.

Add the tomatoes and onion into a medium sized saucepan with the vinegar, sugar and mustard powder. Stir to combine and place over medium heat.

Once the mixture comes to the boil turn the heat to low and simmer for 1 hour, stirring occasionally. The relish is ready when it has developed a rich red colour, reduced and thickened.

Remove the relish from the heat and pour into sterilized jars. Seal with a lid and allow to cool.

Storage

The sealed sterilized jars of tomato relish are preserved so can be kept at room temperature. Once a jar of tomato relish has been opened store it in the fridge. It will keep for 1-2 months.

If you haven’t used sterilized jars the relish can be kept in the freezer for up to 6 months.

FAQ

What is the difference between tomato relish and tomato chutney?

Both are similar preserved condiments and the names are often used interchangeably. Typically relish is a little chunky, usually just tomatoes with onions and spices whereas chutneys contain many different types of fruit and vegetables.

How do you thicken tomato relish?

If you find your tomato relish isn’t thick enough it will need to be cooked for longer. As the relish cooks the tomato and onion break down and water evaporates. Usually this will take an hour but it may be longer. orshorter depending on your tomatoes.

How long does tomato relish last?

Sterilized jars of tomato relish will keep for 1-2 years at room temperature. Once the jars have been opened they will need to be kept in the fridge for about 1-2 months.

Can I use tinned or canned tomatoes?

Yes you can but I recommend waiting for summer and using fresh tomatoes.