This highly-rated and reviewed Tomato Relish Recipe is the perfect way to preserve summer tomatoes, transforming them into a vibrant, flavour-packed condiment that will complement so many dishes.
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Why you'll be raving about this recipe
This recipe is one of the most popular ones I've shared, and here's why:
- it's reliable – the recipe is based on the old-fashioned CWA Tomato Relish Recipe (found in Nana Ling's recipe collection) and another old-fashioned country recipe I discovered in a community cookbook
- it's a small batch recipe – the recipe calls for one kilo of tomatoes, and can easily be multiplied for larger batches
- it's easy to follow – the step-by-step instructions will help you make perfect Tomato Relish, even if you've never before attempted to make a relish, chutney or jam
- it'll deliver 3 medium jars of delicious and versatile relish and will pair perfectly with so many things, from sandwiches and burgers to cheese plates, meat pies, egg and bacon pies, potato cakes, big breakfasts and more.
Ingredient notes
This rave-worthy relish is easy to make but you do have to plan in advance as it's made over two days.
Day 1 ingredients
On day 1, you'll need:
- tomatoes: any variety is fine, including cherry tomatoes as pictured above
- brown onions: just the regular supermarket-variety
- salt: cooking salt is best, but table salt will be just fine if that's all you have.
Day 2 ingredients
On day 2, head to the pantry!
You'll need sugar (caster sugar, also known as superfine sugar, is preferred as it will dissolve well), vinegar (just regular white vinegar works well), flour (plain or all purpose) and spices.
TIP: While you can use any type of fresh tomatoes for this recipe, fresh, vine-ripened tomatoes are packed with flavour and will produce a superior relish.
The full ingredient list and quantities can be found in the recipe card at the end of this post.
Preparing to make relish (day 1)
On day 1, you prepare the tomatoes and onions which, sprinkled with salt, need to stand overnight.
TIP: Plan ahead and don't skip this standing period – the salt will draw out the juices and concentrate the flavours!
Step 1: Peeling tomatoes. Whatever tomatoes you use, peel them first (see image 1). This might sound tedious and tricky, especially if you're using cherry tomatoes, but it's not.
Simply cover the tomatoes with boiling water and soak for 2 minutes. Drain off the liquid and wait until they are cool enough to touch. The skins should be split and you should be able to easily peel them off with your hands.
If they're not split, apply a little pressure or scratch at the skin a little and it should peel off easily.
TIP: If using cherry tomatoes, they should just pop out of their skin by applying a little pressure at the base of the tomato – see the video in this post for a demo.
(And now that you're a tomato peeling pro, you can also use this technique when making tomato jam or mock chicken.)
Step 2: Chop tomatoes and onions, sprinkle with salt and stand overnight. Roughly chop tomatoes and onions (or just halve if using cherry tomatoes).
Place the chopped ingredients into a baking tray and sprinkle with the salt (see image 2). Cover with a clean tea towel and leave overnight (at room temperature).
Making relish (day 2)
The next day is when it all happens! It's time to make relish.
TIP: Make sure you have your sterilised jars (with lids) ready to go. There are various ways to sterilise your jars, but if you have a dishwasher just wash them on the hottest cycle and let air dry.
Okay, let's continue on from yesterday.
Step 3: Drain off the liquid and add the vinegar and sugar. The next day, when you're ready to make your relish, drain the liquid from the chopped tomatoes and onion and place these in a saucepan along with the sugar and vinegar (see image 3).
Step 4: Boil the mixture. Heat over medium heat, stirring, to dissolve the sugar. Bring to the boil and boil for 10 minutes, stirring occasionally. Skim off any foam that forms on the top with a spoon (see image 4).
Step 5: Make a slurry and add to the mixture. Combine the curry powder, mustard powder, cayenne pepper, plain flour (all purpose flour) and additional vinegar in a small bowl to make a slurry (that's a watery mixture). Add to the saucepan and stir well to combine.
Step 6: Simmer until you reach a jam-like consistency. Continue to simmer for about another 20 minutes, stirring from time to time to break up the tomatoes and make sure the mixture doesn't stick to the bottom of the saucepan and burn. The mixture should thicken to reach a jam-like consistency.
Bottling and storing your Tomato Relish
Pour the hot mixture into the sterilised jars. Allow to sit for a few minutes and then place the lids on the jars. Allow to cool.
TIP: Canning tool kits are quite affordable and can be found online or in stores (I bought one as an Aldi special buy). These include special tongs and a funnel which will assist greatly when attempting to get the relish from the saucepan to the jars. If you don't have one, you can ladle or spoon the relish into the jars and use a clean tea towel to hold the jar as you place the lid on.
Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 3 months (once opened).
TIP: There is the option of "canning" this relish so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving or read more about the fundamentals of canning as the process is too extensive to cover here.
Recipe FAQs
Tomato Relish has so many uses. Here are a few ideas to get you started:
- use it on a sandwich (ham, cheese and tomato relish is my favourite)
- serve it alongside a meat pie
- add it to a homemade pizza
- slather it on your homemade hamburgers
- use it on nachos instead of salsa
- mix it into your filling when making homemade sausage rolls
- add it to a cheese platter
- have it with sausages and mash
- put it on a bacon and egg roll or add it as a side to your big breakfast.
Your relish won't thicken too much as it cools. It should already be a jam-like consistency when you take it off the heat.
Just keep boiling it a little longer until it thickens. If it's still too runny, add a little extra flour mixed to a slurry with vinegar. Also, make sure you always allow the tomatoes and onions to stand overnight so that much of the liquid is removed before cooking.
You sure can. Store in an airtight container in the freezer for up to 12 months.
Want more tomato recipes?
If you still have tomatoes to preserve, check out more popular recipes from the Cooking with Nana Ling tomato collection:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Tomato Relish
Equipment
- 3 small jars (sterilised - you can use hottest cycle of dishwasher, if you have one, to sterilise)
Ingredients
- 1 kg tomatoes (ripe, any variety including cherry)
- 2 medium brown onions
- 2 tablespoons salt
- 1 ½ cups caster sugar (325 grams) (or any white sugar)
- 375 ml white vinegar (1 ½ cups)
- 2 ½ teaspoons curry powder
- 1 teaspoon mustard powder
- pinch cayenne pepper
- 2 tablespoons plain flour (all purpose flour)
- ⅓ cup white vinegar (additional for combining powders and flour into a slurry)
Instructions
- Peel tomatoes by soaking in boiling water for 2 minutes, draining off the water and then allowing to cool a little – the skins should split and easily peel off. (If not split, apply a little pressure or scratch at skin a little and it should peel off easily. If using cherry tomatoes, they should just pop out of their skin by applying a little pressure at the base of the tomato - see video).)
- Roughly chop tomatoes and onions and place in a baking tray. Sprinkle with the salt and cover with a clean tea towel. Leave out (at room temperature) overnight.
- The next day, drain off liquid and place tomatoes and onion in a saucepan along with the sugar and vinegar.
- Heat over medium heat, stirring, to dissolve the sugar. Bring to the boil and boil for 10 minutes, stirring occasionally. Skim off any foam that forms on the top with a spoon.
- Combine remaining ingredients in a small bowl to make a slurry. Add to saucepan and stir well to combine.
- Continue to simmer for another 20 minutes (approx), stirring from time to time to break up the tomatoes and make sure the mixture doesn't stick to the bottom of the saucepan and burn. The mixture should thicken to reach a jam-like consistency.
- Pour into sterilised jars and place lids on jars. Allow to cool. Store in the fridge.
Video
Notes
- plan ahead and don't skip the overnight standing period (this removes the liquid from the tomatoes and intensifies the flavours)
- sterilise the jars (on the hottest cycle of a dishwasher is fine if you have a dishwasher).
Graeme Thain
The whole family loved it, it's easy to do although it took a little longer than the recipe suggests but well worth the effort. Thank You
Miss Molly
Hi there Libby
I'm wondering if it would work in the slow cooker once you have done the boiling part, I guess you would know when it is ready?
Libby Hakim
Hi! I do have an Instant Pot which I love but haven't used in to make preserves yet. I'm sure it would work but you might need to do your own research/experimentation. Good luck!