{"id":134,"date":"2009-03-14T17:21:00","date_gmt":"2009-03-14T04:21:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=134"},"modified":"2025-02-06T20:07:17","modified_gmt":"2025-02-06T07:07:17","slug":"tomato-relish","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/tomato-relish\/","title":{"rendered":"Tomato Relish"},"content":{"rendered":"\n<p>This Tomato Relish, a cherished recipe from my mother\u2019s collection, is the perfect blend of sweet and tangy flavours. Packed with tomatoes, onions, and a hint of cayenne, it\u2019s a versatile condiment that pairs beautifully with everything from sandwiches to cheese platters. <\/p>\n\n\n\n<!--more-->\n\n\n\n<p>Whether slathered on a burger or served alongside a roast, it\u2019s a homemade classic that\u2019s sure to delight!<\/p>\n\n\n\n<p>Don\u2019t forget\u2014this recipe requires overnight preparation!<\/p>\n\n\n\n<p> Makes about 2 litres.<\/p>\n\n\n\n<p> <strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>12 large tomatoes (~1.8\u20132.4 kg, depending on variety)<\/li>\n\n\n\n<li>4 large onions (~800 g\u20131 kg)<\/li>\n\n\n\n<li>1 tablespoon salt<\/li>\n\n\n\n<li>450g brown sugar<\/li>\n\n\n\n<li>\u00bd teaspoon cayenne pepper<\/li>\n\n\n\n<li>1-2 tablespoons cornflour<\/li>\n\n\n\n<li>300ml malt vinegar + 2 tablespoons extra<\/li>\n<\/ul>\n\n\n\n<p> <strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Peel tomatoes (optional). Cut tomatoes and onions. Place in a non-reactive bowl (glass or plastic). Sprinkle with salt and leave overnight. <em>(Plan ahead\u2014this step is essential!)<\/em><br><em>Tip: Peel the tomatoes by pouring boiling water over them and letting them sit for a minute. The skin starts to remove itself.<\/em><\/li>\n\n\n\n<li>Next day, strain off the brine.<\/li>\n\n\n\n<li>Put tomatoes and onions in a pan. Cover with vinegar. Add brown sugar and cayenne pepper.<\/li>\n\n\n\n<li>Boil for 45 minutes. If using a watery tomato variety, simmer longer until thickened.<\/li>\n\n\n\n<li>Mix 1-2 tablespoons of cornflour with 2 tablespoons vinegar, then stir into the pot to thicken.<\/li>\n\n\n\n<li>Cool a small spoonful and taste. Adjust to your preference:\n<ul class=\"wp-block-list\">\n<li>Too tart? Stir in 25-50 g more sugar.<\/li>\n\n\n\n<li>Too bland? Add \u00bd teaspoon more salt and mix well.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Bottle and enjoy.<\/li>\n<\/ol>\n\n\n\n<p><strong>Notes about ratios of ingredients<\/strong> <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>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.<\/li>\n\n\n\n<li> 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\u2014balanced but not overpowering. To achieve a more chutney-like sweetness, add 50-100 g more sugar to taste.<\/li>\n\n\n\n<li>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 <strong>400 ml<\/strong> for more sharpness.<\/li>\n\n\n\n<li>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 \u00bd teaspoon) to taste.<\/li>\n<\/ul>\n\n\n\n<p><strong>Texture<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>For a chunky relish, cut tomatoes into 1-2 cm pieces and dice onions to a similar size.<\/li>\n\n\n\n<li>For a smoother, more spreadable relish, crush the tomatoes before cooking and finely dice the onions.<\/li>\n\n\n\n<li>Smaller cuts release more liquid, so you may need a longer simmer or extra thickener to maintain consistency.<\/li>\n\n\n\n<li>Blending Option:\n<ul class=\"wp-block-list\">\n<li>For an even smoother, less rustic relish, puree the mixture using a stick blender just before thickening.<\/li>\n\n\n\n<li>Blending creates a uniform texture, prevents liquid separation, and balances flavours\u2014but it can also make the relish slightly thinner. If blending, simmer for an extra 5-10 minutes before thickening to reduce excess moisture.<\/li>\n\n\n\n<li>Prefer a semi-smooth relish? Blend only half the batch and mix it back in for the best of both worlds.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This Tomato Relish, a cherished recipe from my mother\u2019s collection, is the perfect blend of sweet and tangy flavours. Packed with tomatoes, onions, and a hint of cayenne, it\u2019s a versatile condiment that pairs beautifully with everything from sandwiches to cheese platters.<\/p>\n","protected":false},"author":1,"featured_media":181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"http:\/\/farm4.staticflickr.com\/3452\/3352352887_406d854fdc.jpg","fifu_image_alt":"","_bluesky_dont_syndicate":"1","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[30,28],"tags":[70,115,69,87,68,116],"class_list":["post-134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiments","category-tips","tag-cayenne","tag-cornflour","tag-relish","tag-sugar","tag-tomato","tag-vinegar"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3452\/3352352887_406d854fdc.jpg?fit=500%2C375","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6,"url":"https:\/\/shadowfoot.com\/recipe\/courgette-bake\/","url_meta":{"origin":134,"position":0},"title":"Courgette Bake","author":"Brian","date":"6 February 2010","format":false,"excerpt":"This cheesy vegetable bake is a great way to include courgettes as a side dish. I make this recipe when they are in season, and I grate the surplus and freeze it for later in the year. It\u2019s a simple yet effective method that stocks me year-round with courgettes. After\u2026","rel":"","context":"In &quot;Vegetable&quot;","block_context":{"text":"Vegetable","link":"https:\/\/shadowfoot.com\/recipe\/category\/vegetable\/"},"img":{"alt_text":"Courgette Bake","src":"https:\/\/i0.wp.com\/farm5.staticflickr.com\/4031\/4334260438_eb8c84a44e.jpg?fit=499%2C218&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":175,"url":"https:\/\/shadowfoot.com\/recipe\/zucchini-fritters\/","url_meta":{"origin":134,"position":1},"title":"Zucchini Fritters","author":"Brian","date":"18 January 2014","format":false,"excerpt":"When you are growing zucchini you need to find different ways to use them in the kitchen. This recipe is based on the Edmonds Vegetable Fritter. Note: A zucchini is the same as a courgette. Ingredients \u00bd cup Flour \u00bd teaspoon baking powder \u00bc teaspoon salt \u00bd cup Milk \u00bc\u2026","rel":"","context":"In &quot;Tips&quot;","block_context":{"text":"Tips","link":"https:\/\/shadowfoot.com\/recipe\/category\/tips\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm3.staticflickr.com\/2808\/12007048233_bdf81d08b6.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":124,"url":"https:\/\/shadowfoot.com\/recipe\/caramelised-onion-jam\/","url_meta":{"origin":134,"position":2},"title":"Caramelised Onion Jam","author":"Brian","date":"11 November 2007","format":false,"excerpt":"This Caramelised Onion Jam combines tender, golden onions with brown sugar and malt vinegar to create a beautifully balanced condiment. Sweet, tangy, and rich, it\u2019s perfect for serving with crackers, enhancing a cheese platter, or even as a unique base for pizza. Simple to prepare with just a few ingredients,\u2026","rel":"","context":"In &quot;Nibbles&quot;","block_context":{"text":"Nibbles","link":"https:\/\/shadowfoot.com\/recipe\/category\/nibbles\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":143,"url":"https:\/\/shadowfoot.com\/recipe\/salmon-with-roasted-fennel\/","url_meta":{"origin":134,"position":3},"title":"Salmon with Roasted Fennel and Red Onion","author":"Brian","date":"15 November 2011","format":false,"excerpt":"This recipe combines tender salmon with the rich, caramelised flavours of roasted fennel, red onion, and cherry tomatoes. Enhanced by thyme and garlic, it\u2019s a simple yet sophisticated meal perfect for any occasion. With minimal preparation and roasting in a single pan, this dish is convenient and impressive. The fresh\u2026","rel":"","context":"In &quot;Fish&quot;","block_context":{"text":"Fish","link":"https:\/\/shadowfoot.com\/recipe\/category\/seafood\/fish\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":161,"url":"https:\/\/shadowfoot.com\/recipe\/stuffed-chicken-thighs\/","url_meta":{"origin":134,"position":4},"title":"Olive, Feta, and Tomato Stuffed Chicken Thighs","author":"Brian","date":"23 March 2013","format":false,"excerpt":"These stuffed chicken thighs are packed with bold flavours. They combine feta, garlic, olives, and sun-dried tomatoes for a Mediterranean-inspired filling. The rich flavour of chicken thighs makes them the perfect choice for this deliciously satisfying dish. Rolled and roasted to perfection, these thighs are golden on the outside and\u2026","rel":"","context":"In &quot;Poultry&quot;","block_context":{"text":"Poultry","link":"https:\/\/shadowfoot.com\/recipe\/category\/poultry\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8521\/8581322013_b2c3ecf217.jpg?fit=500%2C374&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":100,"url":"https:\/\/shadowfoot.com\/recipe\/porcini_and_spinach_stuffed_pasta_shells\/","url_meta":{"origin":134,"position":5},"title":"Porcini and Spinach stuffed Pasta Shells","author":"Brian","date":"23 October 2004","format":false,"excerpt":"These Porcini and Spinach Stuffed Pasta Shells are a labour of love that delivers impressive results. Filled with a rich blend of ricotta, Romano, mushrooms, and spinach and baked in a savoury tomato and port sauce, they\u2019re a perfect centrepiece for a special dinner. Though stuffing the shells takes some\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/shadowfoot.com\/recipe\/category\/pasta\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=134"}],"version-history":[{"count":5,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/134\/revisions"}],"predecessor-version":[{"id":740,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/134\/revisions\/740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/181"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}