Tomato Relish

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Tomato Relish

Ingredient Notes

Tomatoes:

We want ripe tomatoes for this recipe, and they can even be a little overripe if you have some sitting around in the fridge. I generally use Roma or Truss tomatoes but any variety will work. The reason you don't want unripe tomatoes is that they haven't developed their full flavours so the relish can end of being a little flat or bland.

Dried chilli:

This recipe includes one whole dried chilli to give the relish a bit of warmth. If you want to add more spice, slice the dried chilli open before tossing it into the pot. This allows the seeds to release and mix directly into the relish. If you want no spice, just leave the chilli out.

Brown sugar:

I use brown sugar for this recipe because it gives you that light caramel flavour that goes really well with the relish. That being said, any sugar will work to balance the acidity of the vinegar and tomato. Because we’re using such a small amount you don’t notice the sweetness like you can with some commercial brands of relish. The flavour should be sharp, umami and well balanced but not sweet.

Soy Sauce:

Soy sauce adds the depth of flavour and savoury umami that you won’t get just by adding salt alone. To make this recipe gluten free, swap the soy sauce for tamari to achieve a very similar result.

Ingredients

5 ripe tomatoes
4 cloves garlic
1 brown onion
1 dried chilli (more for increased heat)
1 tbsp brown sugar
1 tbsp apple cider vinegar
2 tbsp soy sauce
1/4 tsp sea salt
¼ cup water

Equipment

Chopping board
Chef's knife
Medium pot
Spatula or wooden spoon
Sterile jar with sealable lid

Directions

Finely dice the tomatoes and set aside.
Peel, crush and finely dice the garlic. Peel and finely dice the onion.
Add the tomato, garlic, onion, dried chilli, brown sugar, vinegar, soy sauce, salt and water to a medium pot.
Place the pot over low-medium heat, lid off. Simmer gently for 35-40 minutes, stirring every 5 minutes to stop the base from catching. You’re looking for a consistency somewhere between a sauce and a jam.
Turn the heat off, then taste and adjust with more salt if needed.
Carefully spoon the warm relish into a sterile jar and seal with a lid. Transfer to the fridge.The relish is best enjoyed the following day one the flavours have had time to mature.

Notes

Chef Tips

Don't rush the simmer

Keep the lid off and stir often on a medium-to-low simmer. You want the relish to bubble away slowly, but never fully boil. This allows the liquid to evaporate and the natural sugars and pectin in the tomatoes to thicken the sauce. Boiling will just cause the bottom to stick before the sauce has time to reduce.

Serving suggestion

I love how versatile this relish is. One of my favorite ways to use it is in a homemade chicken burger but you can serve it with a cheese board, use it in savoury baking or even with a plate of scrambled eggs in the morning.

Storage

Store in a sterile jar, with a sealable lid for up to 2 weeks in the fridge. Always use a clean spoon when scooping relish from the jar.

FAQs

Can I use canned tomatoes?

Yes you can but the flavour won't be as bright as it is with fresh. If you're using canned, just drop the water amount by half as canned tomatoes will have extra water in it.

Can I make it hotter or milder?

Yes, to make it milder just leave out the chilli and to make it hotter cut open the chilli before adding to the pot or add additional chillies. You can also use fresh chilli as well.

Is this recipe gluten free?

Almost, just swap the soy sauce for tamari to make it GF.

Can I scale up the batch?

Yes, you can easily double or triple the quantities in the recipe. Just use a wider pot so the surface area is large enough for the liquid to evaporate at the same rate. If the pot is too crowded, extend the cooking time to compensate.

Tomato Relish

Tomato Relish

Ingredient Notes

Ingredients

Equipment

Directions