This quick and easy tomato relish is tasty and versatile. It’s a wonderfully fresh-tasting condiment that makes great use of your summer tomatoes!
If I could grow just one thing in the summertime, it would be tomatoes.
Despite my vow each spring that this is the year I won’t plant too many, I inevitably end up with at least ten plants, each giving me more than I could ever use. I do share my bumper crop with friends, family, and neighbors, which they always appreciate. But sometimes I like to make a large batch of tomato relish and pass that along, too!
This tomato onion relish recipe is similar to tomato sauce, salsa, and reminiscent of ketchup as well. It has a chunky texture and mild, tangy flavor, with a hint of sweetness, making it perfect to add to anything you’d use those three things in.
But its versatility is what I like most about it. If I want a spicier batch, I’ll add a jalapeño or two, or cayenne, or even just some of my favorite hot sauce. A spoonful or two of adobo sauce from a can of chipotle chiles is fantastic for a bit of smoky spice! Sometimes I’ll add fresh or dried herbs. A looser sauce can be pulled from the stove sooner, or left longer for something more thick and spreadable. And I can use any vinegar I’m in the mood for: red wine, balsamic, or a simple white vinegar are my go-to’s.
Tomato Relish Ingredients
- Fresh tomatoes: Your favorite fresh tomatoes will do – straight from your garden, or if purchasing from the store, use vine ripened red, beefsteak, or even heirloom tomatoes.
- Onion: I like to use either a white onion or a sweet onion for this but any will work. Even a red onion or shallots.
- Vinegar: Relish is often described as a vinegary condiment and this is why. We use white balsamic vinegar which has a lighter flavor than the darker balsamic, but either will do. Red wine vinegar or white vinegar are all solid choices as well.
- Olive Oil: Go with a high quality extra virgin olive oil here for the light flavor.
- Seasoning: Paprika is what we use here, but fresh or dried herbs, cayenne, or even celery seed are all delicious.
- Brown sugar: For just a touch of sweetness (white granulated sugar also works).
- Garlic, Salt & Pepper: The best flavor enhancers!
Refer to the tomato relish recipe card below for a complete list of ingredients with precise measurements.
How To Make Tomato Relish
- Cut the tomatoes and onions – Dice or chop your tomatoes and onion depending on how “chunky” you like it, then mince the garlic.
- Sauté the veggies – Heat a little olive oil in a saucepan and, when it’s hot, add the chopped onions. Sauté for a few minutes until softened, then add the garlic and sauté that for about a minute more. Add the tomatoes and continue sautéing for about another five minutes.
- Stir in sugar, vinegar, and seasoning of choice – Let it simmer for about ten minutes. When thickened to your liking, remove from the heat and add a little salt and pepper to taste.
If you’d like a thicker consistency, continue simmering until it’s just how you like it! Don’t add the salt and pepper until it’s reduced to your satisfaction or it could get too salty.
It’s worth mentioning that you could skip the cooking process entirely and simply mix all the ingredients together. You’d want to give it at least thirty minutes to sit after it’s mixed to allow the flavors to meld, but it’s very tasty this way, too!
How To Use Tomato Relish
The choices are endless for ways to use it. Anything you’d normally put salsa or ketchup on, try substituting the same amount of tomato relish. Here are some of my favorites:
- On a burger – this is probably the most common way we use it. We’re big burger eaters (especially smash burgers) and tomato relish is so much tastier than plain ol’ ketchup!
- As a glaze for meatloaf – my favorite is to add the aforementioned adobo sauce – it’s such a great glaze!
- Use it as a quick pasta sauce, especially if you add a little cream.
- It’s great as a dipping sauce especially when mixed with yogurt or sour cream.
- Make a flavorful mayonnaise by mixing with the relish.
- Toss some with roasted vegetables just before serving.
- Add some to a sandwich, wrap or grilled cheese in place of fresh tomatoes.
- It’s delicious on scrambled eggs. A little dollop on top of a fried egg is good, too! Or make a breakfast quesadilla and use it like a mild salsa.
- On a hot dog! It’s much more flavorful than plain ol’ ketchup.
- Use as a tomato base for a pizza.
- Substitute recipes calling for tomato paste or ketchup with relish.
- Replace ketchup in your favorite sloppy joe recipe – or any recipe, really!
- As a topping on fried green tomatoes or even nachos.
- Serve it like bruschetta with a sliced baguette.
Now you’ve got a delicious tomato relish to use in any number of ways. Once it cools, just pop it into a jar and into the fridge. It’ll keep for up to a week, but I promise you it’ll go fast!
Tomato Relish Recipe
This quick and easy tomato relish is tasty and versatile. It’s a wonderfully fresh-tasting condiment that makes great use of your summer tomatoes!
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small-medium onion, chopped or diced (depending on your preference)
- 2-3 garlic cloves, minced
- 3 large tomatoes, diced
- 2 tsp sugar
- 2 tbsp vinegar (white balsamic, red wine, or white)
- ½ tsp paprika
- Salt and pepper, to taste
Instructions
- Heat a little olive oil over medium heat in a saucepan and, when it’s hot, add the chopped onions. Sauté for a few minutes until they’re softened, then add the garlic and sauté that for about a minute more, stirring frequently.
- Add the tomatoes and continue sautéing for about another five minutes.
- Stir in the sugar, vinegar, and paprika or other seasoning of choice, then let it simmer for about ten minutes. If it’s thickened to your liking, remove it from the heat and add a little salt and pepper to taste.
- If you’d like a thicker consistency, continue simmering until it’s just how you like it! Don’t add the salt and pepper until it’s reduced to your satisfaction or it could get too salty.
- Once it cools, spoon it into a jar and refrigerate for up to a week.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 41mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
This data was provided and calculated by Nutritionix.
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