After making Zucchini Fritters again on the weekend and wishing I had some Tomato Relish to go with them, I thought I would give it a whirl making my own. After looking at a few recipes I was AMAZED at how much sugar normally goes into them! One recipe had over 1kg of sugar!?! WTF?? Diabetes with your relish anyone!? So here is my version, I used stevia but if you prefer you can use the small amount of honey.
The antioxidant properties of lycopene in tomatoes may protect our immune cells from destructive free radicals, molecules that can harm cells and damage DNA. Tomatoes are rich in vitamin C, which, like lycopene, is linked to reducing the risk of heart disease. Tomatoes are also high in salicylates, which have an anti-clotting effect on the blood, and may be partially responsible for tomatoes’ protective effect against heart disease. Tomatoes contain vitamin K, which plays a key role in clotting blood and maintaining strong bones. The Vitamin A in tomatoes helps maintain healthy skin, hair, mucous membrances, bones and teeth.
8 tomatoes, chopped
2 tbs tomato paste
1 lge red onion, diced
2 lge cloves garlic, crushed
1 tbs olive oil/macadamia/coconut oil
3cm cube ginger, finely chopped
3 tbs apple cider vinegar
1 tbs honey or tiny bit stevia to taste
1 tbs mustard seeds (optional)
Pinch salt
Pinch pepper
In a medium saucepan heat oil, add onion, garlic, ginger and tomato paste and cook until onion is translucent. Add remaining ingredients and reduce to a low simmer. Simmer for about 20mins. Remove from heat, allow to cool, spoon into jars or an airtight container and store in the fridge.
Hi I was just wondering how many jars of relish this recipe would make? I want to make a relish or chutney for friends and family for Christmas and it is so hard to find a recipe that isn’t laden with sugar hence why I love the sound of your relish.
Thanks, Courtney
Oooh Courtney you are testing my memory now! I should have written that down at the time…. Hindsight is a marvelous thing 😉 I think it made about 3-4 jars of it but I can’t really remember. I am sorry! If you do make it, be sure to let me know and I will update the info.
Hey so I ended up making the relish for chrissy presents! I doubled your recipe and it made 11 jars ranging from 400ml – 600ml sized jars. I ended up adding chilli in it too, to give it that bit of bite and it was amazing!! I think I tagged you in the photo on Instagram back around Christmas time
Oooh yum!! Thank you! I am going to insta stalk you now! What is your @?
Hey my insta is @courtjane89. I now think remembering back that I actually quadrupled your recipe 🙂
Hi i just made this recipe and it smells and looks amazing!
I was wondering how long i could keep it in the fridge? i would like it to last a few months, would that be possible? Thanks
I’d say 10-14 days in the fridge unless you ferment it
How am i able to Ferment? could i freeze the remaining? thanks
Check out my fermented mayo recipe. The process is the same. I have not frozen it but you can try
Are you able to tell me roughly how long this will keep for in the fridge? Thanks 🙂
Hey Peta, I’d say at least 2 weeks, maybe longer, but mine never lasts that long 😉
Thanks for sharing such a delicious recipe! I kept the relish quite wet (just by leaving the lid on) so I could use it to cook my chicken meatballs in tonight. It was freaking amazing, will definitely be doing it again. Cheers ✌
Thanks Hanna! Great idea!
fresh chilli or dried and how much sorry want to make today
HI Maree,
There is no chilli in the recipe? You can add it if you see fit.
Does this freeze well? figured I would make some and freeze the remainder as i have heaps of tomatoes
Hey Sandra, I have never tried but let me know how you go.
Hello… If I was to use cherry tomatoes how many would I use.. Garden is over flowing with them..
Hey Enza, I have never done it so I am not sure at all, maybe you could weigh 8 large tomatoes and use the same weight in the cherry tomatoes? Good luck
Do you need to use all 3 oils? 1 tbs olive oil/macadamia/coconut oil or can you just use 3 tbs olive oil
Any oil is fine, whichever you have but just one.
Thanks, so I have missed read it should just be 1 tbs.
The amount of oil is correct but you just choose one type of oil to use 🙂
This recipe is to die for! I absolutely love it 🙂
Thank you Racheal!
Because there is no sugar does that mean it can’t be stored for winter in the pantry? Or is it only able to be fridge stored?
Hey Sam, I have only ever stored mine in the fridge. I am not sure how it will go in the pantry but let me know how you go if you try it!
What is it that preserves the relish? Id like to keep mine for a few months in the fridge. Could I add salt or more ACV or even more honey. I know all three of those things can preserve, is this right???
Hey Jacque, I’d whack a bit more salt & ACV in and see how you go. It never lasts that long in my house so I’m not sure how it will go. I have found that a ‘seal’ of coconut oil on the top of things usually does a pretty cracking job of helping preserve stuff so you could give that a crack too if you wanted to try. Good luck and let me know how you go!
thank you for your quick response
Hi, just wondered what you’d serve with tomato relish as I’ve never had any kind of relish before, thanks
Your paleo tomato relish online was a life saver as my garden was overflowing with self-seeded cherry tomatoes. I made jars of chunky relish and whizzed some in the blender to make a rich tomato sauce. Worked a treat!
Hi I have just made the tomato relish same ingredients as above but no tomato paste or honey added .It seems to be too bland what can I do . I have just added tom paste but still no flavour
Might be a good idea to try it as per the recipe and see how you go.
Roasting the tomatoes first will bring out some flavour, just put them whole in the oven on 150C until they r soft.
Also u could add some roasted capsicum.
Hi is was wondering could I use coconut sugar instead of honey?
Yep for sure, probably a bit less though
I made this recipe 1,5 times because I had to use up my tomatoes (my husband doesn’t eat raw tomatoes). I also used white wine vinegar as I didn’t have apple cider vinegar. It made about 750ml and is absolutely delicious. My husband loves this. We will be using it in pasta, on eggs and on cheese and bread. Thank you for sharing your recipe.
Thank you! I’m glad you love it