Instructions

1. Add the oil to a medium-sized saucepan (see Kitchen Notes below).
2. Cook the onion and garlic with a pinch of sea salt over medium heat for about 5 minutes until they have softened.
3. Add the cherry tomatoes, sugar, vinegar, sea salt and pepper.
4. Mix well.
5. Turn the heat up to high and let the mixture come to a boil.
6. Keep cooking at high heat for about 15-30 minutes, or until the mixture has thickened and looks jammy. The tomatoes will release some liquid during cooking, and the mixture will start to thicken once the liquid evaporates.
7. During this time, gently break down any tomatoes with a wooden spoon and stir the mixture from to time to prevent it from sticking to the bottom of the pan.
8. Once the mixture has thickened, taste for seasoning. You may want to add some more sugar or more vinegar.
9. Serve the tomato relish warm, or spoon the mixture into a warm sterilised jar and seal.