A simple and delicious recipe for Cherry Tomato Relish, perfect for keeping in the fridge or to give as gifts.
Cherry Tomato Relish
Having now shared one of my favourite meat pie recipes, it’s only fitting that I also share my all-time favourite tomato relish recipe.
This tomato relish recipe comes from Donna Hay magazine and, like most of her recipes, it is super quick and super easy to make.
I make it so regularly that I doubt I will ever try any other recipe, lest it disappoint me. I love this Cherry Tomato Relish served with anything from meat pies, sausage rolls and hamburgers, to something a bit more upmarket like a proper roast beef dinner.
This Cherry Tomato Relish is great to make in small batches – it uses a punnet of cherry tomatoes and which should be enough for one or two meals.
But you can, of course, use any tomatoes in this recipe. In fact, if you grow tomatoes in your garden, this is a great recipe to make in a large batch, particularly at the end of the season, to store in the fridge or to give away as gifts.
The Cherry Tomato Relish keeps well in the fridge for about 1 week, but I suspect that it could keep for a bit longer; we’ve rarely had any leftover for very long.
The recipe below is lovely as it is, and I often follow the recipe to the letter without making any changes.
But after having received so many wonderful comments below, I have tried some variations here and there, and I think this tomato relish recipe is simply a great blueprint.Print
Cherry Tomato Relish
A simple and delicious recipe for Cherry Tomato Relish, perfect for keeping in the fridge or to give as gifts. Recipe adapted from Donna Hay Magazine, Issue 41, Oct/Nov 2008
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 1 to 1 1/2 cups
- Category: Preserving
- Cuisine: Australian
- 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.
- Add the garlic and cook for a further 1-2 minutes.
- Add the cherry tomatoes, sugar, vinegar, sea salt and pepper. Mix well.
- 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.
- 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.
- Once the mixture has thickened, taste for seasoning. You may want to add some more sugar or more vinegar.
- Spoon the mixture into a sterilised jar, and leave it to cool completely before sealing.
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.
This cherry tomato relish keeps well in the fridge for at least a couple of weeks.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Nutritional info per recipe
- Calories: 619
- Sugar: 111.1g
- Sodium: 610.8mg
- Fat: 14.2g
- Carbohydrates: 120.4g
- Fiber: 5g
- Protein: 3.7g
- Cholesterol: 0mg
This post was updated in January 2016 to include new photos.