Sweet & Tangy Tomato Relish

Sweet & Tangy Tomato Relish

The sheer volume of mini tomatoes that I am currently harvesting from the vegetable patch is quite incredible. Along with eggplants, capsicums and herbs it means lots of cooking options. I did however want to preserve some for later enjoyment, so I headed to my Country Women’s Association ‘Preserves’ recipe book and pretty much followed their recipe (with a little tweak).

I chose to make this lovely, traditional Tomato Relish that is very simple. Derek will be at a meeting next week where all attendees are to take some of their own produce to pop on the table for lunch, so Derek will be roasting up some of our grass fed blade roasts and taking it along to be served with some of this lovely tomato relish.

If you’ve never made a preserve before – it’s really very simple.  It takes a few hours from go to whoa, but you’re not actively doing things for most of this time.


  • 1.5kg tomatoes
  • 500g onions
  • 2 dessertspoons sea salt
  • 2 cups apple cider vinegar
  • 1 tablespoon curry powder
  • 1 tablespoon mustard powder
  • ¼ teaspoon pepper
  • Extra 2 tablespoons apple cider vinegar
  • 2 cups sugar

Cut the tomatoes into small pieces – I cut my my tomatoes into quarters and the onion into slices. Place them both in a bowl and sprinkle with the salt. Stir.

Place the bowl in the fridge for around 12 hours – I placed mine there overnight.

To sterilise jars, warm your oven to 120oC. Place the clean jars and lids into the oven for 20 minutes (be careful to remove any plastic labels etc.).  Turn the oven off and open the door to cool.  The jars are ready to use.

Remove the tomatoes and onions from the fridge and drain any liquid off. Place the mixture in a stove top pot/saucepan. Add the apple cider vinegar and stir. Bring to the boil for 5 minutes. Mix the curry, mustard, pepper and extra cider vinegar together and add to the pot. Cook on a simmer for 45 minutes with the lid on.

Add the sugar (you may like to reduce this a little, as it is fairly sweet, but I always like to cook a recipe as recommended first, and then decide if I want to change it given my taste). Simmer for another 45 minutes with the lid on.

Remove the lid, assess how wet your relish is and reduce if necessary.

Bottle in sterilized jars.

Store in a cool, dark place and refrigerate after opening.

Great to spice up some cold roast meats, sausages, quiches or frittata.  Derek and i have been enjoying it lately with some of our paleo sausages.

If you would like to order one of our grass fed beef hampers, with plenty of different cuts to enjoy with this homemade relish, you can see our hamper selections here.

Happy preserving! Kirrily x