Tomato Relish – Sweet & Spicy

This entry is filed under Preserves & Chutneys.

Pretty as a picture

Prepped & pretty as a picture

Whenever I have a glut of tomatoes given to me from my neighbour’s allotment, I’ll make up jarfuls of this tasty condiment. It goes well with cold meats and sausages and makes a tasty late night snack spooned over toasted ciabatta thickly spread with cream cheese. Yum!

Serving Size: 2 medium jars
Preparation & Cooking Time: 35 minutes
Shelf Life: 1 week, 3 months in freezer

500g tomatoes (cherry toms work well too)
1 large chilli
1 red onion
3 cloves garlic
1½ tbsp balsamic vinegar
2 tbsp soft brown sugar
2 tbsp olive oil

Chopping board and sharp knife
Shallow oven dish

Here’s What You Do:
Preheat the oven to 180C/350F/Gas 4

Halve the tomatoes and place in a shallow oven proof dish. Thinly slice the onion and sprinkle over the tomatoes.

Now roughly chop the garlic and fresh chilli (including the seeds) and tip over the tomatoes and onion.

Sprinkle over 2 tbsp sugar then drizzle with 2 tbsp olive oil and 1½ tbsp balsamic vinegar then toss everything together well until it’s fully coated in the dressing.

Place on the middle oven shelf for 30 minutes.  Cool then pour into a jar before storing in the fridge until you’re ready to use.



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2 Responses to “Tomato Relish – Sweet & Spicy”

  1. Uma says:

    Thanks for the feedback Peter. Glad you’re still at the stove and sorry for late reply! Uma x

  2. Peter Johnson says:

    Uma, you have done it again, brilliant recipe that even I could follow. Lovely warmth to this Relish with a background of sweetness. Well done. You will make a cook of me yet.

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