Cherry Tomato Relish

4.6 from 11 reviews

A simple and delicious tomato relish recipe, perfect for keeping in the fridge or to give as gifts. 



  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.

Kitchen Notes

Make sure your pan is only half-full with all of the ingredients so that there is room for the mixture to bubble away and boil. Otherwise, the mixture is likely to overflow.

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

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.