Tomato Relish

Behold! My recipe for tomato relish. I used a whole bunch of my uncle’s homegrown tomatoes in this and it’s gorgeous. Keeps for ages and can be used in heaps of things – on burgers, as a dip for fries, spread on crackers… Yum.

Will make: about 400g relish


8-10 large tomatoes, or equivalent, diced
2 onions, diced
2 cloves garlic, minced
1 cup sugar
1 cup white vinegar
1 tsp salt
1 tsp curry powder
A good crack of black pepper
Fresh chilli (optional)


Combine all ingredients in a saucepan and bring to the boil. Once boiling, turn down to medium-high heat and simmer away for an hour, scooping away any frothy scum that forms, until reduced to about 1/4 of original volume.

Spoon relish into a very clean 400ml glass jar that’s been sterilised with hot water and detergent. Tip filled, closed jar upside down to form a seal, then store in the pantry. Relish will keep for months, but make sure you refrigerate it once it’s open.

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