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Recipe adapted from Donna Hay Magazine, Issue 41, Oct/Nov 2008



  1. Add the oil to a small saucepan and cook the onion with a pinch of sea salt over medium heat for about 5 minutes until the onions have softened.
  2. Add the garlic and cook for a further 1-2 minutes.
  3. Add the cherry tomatoes, sugar, vinegar, sea salt and pepper. Mix well.
  4. Turn the heat up to high and let the mixture come to a boil. Keep cooking at high heat for about 15-30 minutes until the mixture has thickened and looks jammy. The tomatoes will release some liquid and you will need to give the mixture some time for the liquid to evaporate.
  5. 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 pan and burning.
  6. Once the mixture has thickened, taste for seasoning. You may want to add some more sugar or more vinegar.
  7. Spoon the mixture into a sterilised jar, and leave it to cool completely before sealing. The mixture keeps well in the fridge for at least a couple of weeks.

Kitchen Notes

This cherry tomato relish is delicious as it is but, as you will read in the comments below, many readers have added other flavourings with much success. Suggestions include chillies, mustard seeds, fennel seeds, Worcestershire sauce … I love to add some chipotle chile powder for a bit of a kick.


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