Tomato Relish

This Tomato Relish, a cherished recipe from my mother’s collection, is the perfect blend of sweet and tangy flavours. Packed with tomatoes, onions, and a hint of cayenne, it’s a versatile condiment that pairs beautifully with everything from sandwiches to cheese platters.

Whether slathered on a burger or served alongside a roast, it’s a homemade classic that’s sure to delight!

Don’t forget—this recipe requires overnight preparation!

Makes about 2 litres.

Ingredients

• 12 large tomatoes (~1.8–2.4 kg, depending on variety)
• 4 large onions (~800 g–1 kg)
• 1 tablespoon salt
• 450g brown sugar
• ½ teaspoon cayenne pepper
• 1-2 tablespoons cornflour
• 300ml malt vinegar + 2 tablespoons extra

Method

1. Peel tomatoes (optional). Cut tomatoes and onions. Place in a non-reactive bowl (glass or plastic). Sprinkle with salt and leave overnight. (Plan ahead—this step is essential!)
   Tip: Peel the tomatoes by pouring boiling water over them and letting them sit for a minute. The skin starts to remove itself.
2. Next day, strain off the brine.
3. Put tomatoes and onions in a pan. Cover with vinegar. Add brown sugar and cayenne pepper.
4. Boil for 45 minutes. If using a watery tomato variety, simmer longer until thickened.
5. Mix 1-2 tablespoons of cornflour with 2 tablespoons vinegar, then stir into the pot to thicken.
6. Cool a small spoonful and taste. Adjust to your preference:
   • Too tart? Stir in 25-50 g more sugar.
   • Too bland? Add ½ teaspoon more salt and mix well.
7. Bottle and enjoy.

Notes about ratios of ingredients

• Most relish recipes use a tomato-to-onion ratio of 2:1 to 3:1. This recipe sits at about 2.2:1, making for a slightly mellower, sweeter base.
• The sugar-to-tomato ratio typically ranges from 1:3 to 1:5. At 1:4.4, this recipe is on the less sweet side—balanced but not overpowering. To achieve a more chutney-like sweetness, add 50-100 g more sugar to taste.
• With a vinegar-to-tomato ratio of 1:6, this recipe is milder than the typical 1:4 to 1:5 range. If you prefer a tangier relish, increase the vinegar to 400 ml for more sharpness.
• With a salt-to-tomato ratio of 1:110, this recipe is milder than the common 1:80 to 1:100 range. If you prefer a more savoury depth, increase the salt slightly (by ½ teaspoon) to taste.

Texture

• For a chunky relish, cut tomatoes into 1-2 cm pieces and dice onions to a similar size.
• For a smoother, more spreadable relish, crush the tomatoes before cooking and finely dice the onions.
• Smaller cuts release more liquid, so you may need a longer simmer or extra thickener to maintain consistency.
• Blending Option:
  • For an even smoother, less rustic relish, puree the mixture using a stick blender just before thickening.
  • Blending creates a uniform texture, prevents liquid separation, and balances flavours—but it can also make the relish slightly thinner. If blending, simmer for an extra 5-10 minutes before thickening to reduce excess moisture.
  • Prefer a semi-smooth relish? Blend only half the batch and mix it back in for the best of both worlds.