This old fashioned Tomato Relish Recipe is the perfect way to preserve summer tomatoes, transforming them into a vibrant, flavour-packed condiment that will complement so many dishes.
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Why you'll be raving about this recipe
This recipe is one of the most popular ones I've shared, and here's why:
- it's highly-rated and reviewed – who can argue with that?
- it's reliable – the recipe is based on the old-fashioned CWA Tomato Relish Recipe (found in Nana Ling's recipe collection) and another old-fashioned country recipe I discovered in a community cookbook
- it's a small batch recipe – the recipe calls for one kilo of tomatoes, and can easily be multiplied for larger batches
- it's easy to follow – the step-by-step instructions will help you make perfect Tomato Relish, even if you've never before attempted to make a relish, chutney or jam
- it'll deliver 3 medium jars of delicious and versatile relish and will pair perfectly with so many things, from sandwiches and burgers to cheese plates, meat pies, egg and bacon pies, potato cakes, big breakfasts and more.
Ingredient notes
This rave-worthy relish is easy to make but you do have to plan in advance as it's made over two days.
Day 1 ingredients
On day 1, you'll need:
- tomatoes: any variety is fine, including cherry tomatoes as pictured above
- brown onions: just the regular supermarket-variety
- salt: cooking salt is best, but table salt will be just fine if that's all you have.
Day 2 ingredients
On day 2, head to the pantry!
You'll need sugar (caster sugar, also known as superfine sugar, is preferred as it will dissolve well), vinegar (just regular white vinegar works well), flour (plain or all purpose) and spices.
TIP: While you can use any type of fresh tomatoes for this recipe, fresh, vine-ripened tomatoes are packed with flavour and will produce a superior relish.
The full ingredient list and quantities can be found in the recipe card at the end of this post.
Preparing to make relish (day 1)
On day 1, you prepare the tomatoes and onions which, sprinkled with salt, need to stand overnight.
TIP: Plan ahead and don't skip this standing period – the salt will draw out the juices and concentrate the flavours!
Step 1: Peeling tomatoes. Whatever tomatoes you use, peel them first (see image 1). This might sound tedious and tricky, especially if you're using cherry tomatoes, but it's not.
Simply cover the tomatoes with boiling water and soak for 2 minutes. Drain off the liquid and wait until they are cool enough to touch. The skins should be split and you should be able to easily peel them off with your hands.
If they're not split, apply a little pressure or scratch at the skin a little and it should peel off easily.
TIP: If using cherry tomatoes, they should just pop out of their skin by applying a little pressure at the base of the tomato – see the video in this post for a demo.
(And now that you're a tomato peeling pro, you can also use this technique when making tomato jam or mock chicken.)
Step 2: Chop tomatoes and onions, sprinkle with salt and stand overnight. Roughly chop tomatoes and onions (or just halve if using cherry tomatoes).
Place the chopped ingredients into a baking tray and sprinkle with the salt (see image 2). Cover with a clean tea towel and leave overnight (at room temperature).
Making relish (day 2)
The next day is when it all happens! It's time to make relish.
TIP: Make sure you have your sterilised jars (with lids) ready to go. There are various ways to sterilise your jars, but if you have a dishwasher just wash them on the hottest cycle and let air dry.
Okay, let's continue on from yesterday.
Step 3: Drain off the liquid and add the vinegar and sugar. The next day, when you're ready to make your relish, drain the liquid from the chopped tomatoes and onion and place these in a saucepan along with the sugar and vinegar (see image 3).
Step 4: Boil the mixture. Heat over medium heat, stirring, to dissolve the sugar. Bring to the boil and boil for 10 minutes, stirring occasionally. Skim off any foam that forms on the top with a spoon (see image 4).
Step 5: Make a slurry and add to the mixture. Combine the curry powder, mustard powder, cayenne pepper, plain flour (all purpose flour) and additional vinegar in a small bowl to make a slurry (that's a watery mixture). Add to the saucepan and stir well to combine.
Step 6: Simmer until you reach a jam-like consistency. Continue to simmer for about another 20 minutes, stirring from time to time to break up the tomatoes and make sure the mixture doesn't stick to the bottom of the saucepan and burn. The mixture should thicken to reach a jam-like consistency.
Bottling and storing your Tomato Relish
Pour the hot mixture into the sterilised jars. Allow to sit for a few minutes and then place the lids on the jars. Allow to cool.
TIP: Canning tool kits are quite affordable and can be found online or in stores (I bought one as an Aldi special buy). These include special tongs and a funnel which will assist greatly when attempting to get the relish from the saucepan to the jars. If you don't have one, you can ladle or spoon the relish into the jars and use a clean tea towel to hold the jar as you place the lid on.
Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 3 months (once opened).
TIP: There is the option of "canning" this relish so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving or read more about the fundamentals of canning as the process is too extensive to cover here.
Recipe FAQs
Your relish won't thicken too much as it cools. It should already be a jam-like consistency when you take it off the heat.
Just keep boiling it a little longer until it thickens. If it's still too runny, add a little extra flour mixed to a slurry with vinegar. Also, make sure you always allow the tomatoes and onions to stand overnight so that much of the liquid is removed before cooking.
You sure can. Store in an airtight container in the freezer for up to 12 months.
Want more tomato recipes?
If you still have tomatoes to preserve, check out more popular recipes from the Cooking with Nana Ling tomato collection:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Tomato Relish Recipe
Equipment
- 3 small jars (sterilised - you can use hottest cycle of dishwasher, if you have one, to sterilise)
Ingredients
- 1 kg tomatoes (ripe, any variety including cherry)
- 2 medium brown onions
- 2 tablespoons salt
- 1 ½ cups caster sugar (325 grams) (or any white sugar)
- 375 ml white vinegar (1 ½ cups)
- 2 ½ teaspoons curry powder
- 1 teaspoon mustard powder
- pinch cayenne pepper
- 2 tablespoons plain flour (all purpose flour)
- ⅓ cup white vinegar (additional for combining powders and flour into a slurry)
Instructions
- Peel tomatoes by soaking in boiling water for 2 minutes, draining off the water and then allowing to cool a little – the skins should split and easily peel off. (If not split, apply a little pressure or scratch at skin a little and it should peel off easily. If using cherry tomatoes, they should just pop out of their skin by applying a little pressure at the base of the tomato.)
- Roughly chop tomatoes and onions and place in a baking tray. Sprinkle with the salt and cover with a clean tea towel. Leave out (at room temperature) overnight.
- The next day, drain off liquid and place tomatoes and onion in a saucepan along with the sugar and vinegar.
- Heat over medium heat, stirring, to dissolve the sugar. Bring to the boil and boil for 10 minutes, stirring occasionally. Skim off any foam that forms on the top with a spoon.
- Combine remaining ingredients in a small bowl to make a slurry. Add to saucepan and stir well to combine.
- Continue to simmer for another 20 minutes (approx), stirring from time to time to break up the tomatoes and make sure the mixture doesn't stick to the bottom of the saucepan and burn. The mixture should thicken to reach a jam-like consistency.
- Pour into sterilised jars and place lids on jars. Allow to cool. Store in the fridge.
Notes
- plan ahead and don't skip the overnight standing period (this removes the liquid from the tomatoes and intensifies the flavours)
- sterilise the jars (on the hottest cycle of a dishwasher is fine if you have a dishwasher).
Mel J
Hello, first time making relish. We have tripled the recipe and am wondering if I need to extend the cooking time tomorrow?
Libby Hakim
Hi Mel - You may need to cook a little longer. But be careful not to let it burn on bottom when cooking a large mix. You can always add a little extra flour mixed to a paste with vinegar to thicken it, but once it burns it's burnt! Good luck. It's so delish you'll be glad you made a bigger mix 🙂
Trish
Great recipe. I don’t like s pricy foods and this is perfect. First time to grow my own crop of tomatoes My friend is also making a bath and wants to know if she can add sultanas?? Thank you for sharing this lovely recipe.
Trish
First time to grow my own tomatoes 🍅 and this recipe is perfect as I’m not a lover of spices. My friend is also making it and wants to know can she add sultanas to the mix?? Thank you for sharing this great and easy to do recipe 😀
Libby Hakim
You're welcome! I always keep a jar of this in the fridge, it's so good. Yes, you could add sultanas. Enjoy!
Elaine Game
I am 75 yrs old and started making tomato relish from an old C.W.A cook book , lost count of number of jars made and it’s went to folks in most states, only difference is that the vinegar is added first and the sugar is added later as the tomatoes etc soften better, but the taste is the same in both recipes, making yours again using your instruction on how to peel tomatoes.PS sending your version to son who begs for the recipe. Over the yrs like a lot of older folk , I forgot exact amts. So glad I found you. One recipe going to Sydney, the other to QLD, many thanks .
Libby Hakim
Hi Elaine. I'm so glad you found me too! Thanks so much for your lovely feedback. I hope everyone enjoys the relish. This recipe has had great feedback and I personally love it a lot. Perfect with bacon and eggs. Happy cooking! Libby
carol fitzgerald
i have lost my 2gz recipe book and i really want the tomato relish recipe from it
Libby Hakim
Hi Carol - sorry but I don't have that book. This recipe gets great reviews, though 🙂
Brett
Made my 1st batch last week , got 6 jars (300ml) each and today opened the last one 😂, family loved it, today picked about 2 kg of tomatoes from my veggie patch and will make double batch tomorrow, thanks for sharing this easy recipe,10/10👍
Libby Hakim
Awesome! Love a 10/10 🙂 Even better made with home grown tomatoes. Enjoy!
Craig
I made 3 jars (3 * 300ml) from 750g of home grown Roma tomatoes. I substituted the cayenne for 1 birds eye chilli, deseeded. The flavour is awesome, and the peeling and salt overnight removed an incredible amount of liquid!
Libby Hakim
So tasty with homegrown tomatoes. Thanks for leaving your comment and rating, Craig. Enjoy the relish!
Helen
I made a batch of relish but used another recipe. It didn't state to drain off the liquid after the tomatoes, onion and salt sat overnight. So I now have 10 jars of very runny relish 🙄. Any suggestions on how to correct this. I was thinking just putting it back on the stove and re boiling until it thickens?? Or should I add another TBS of flower to some liquid and thicken it that way?
Marilyn
Hi there I’m wondering if it’s possible to add cucumber as well. Thoughts please?
Judy
Can I process the filled jars in hot water bath for longevity
Libby Hakim
Hi Judy. You certainly can. I have been adding a note about this to the latest preserve recipes (without providing directions/timing as this is not my specialty and it's so hard to provide precise guidance as to how long something will last) and will add the note here, too, now you've reminded me 🙂 Hope you enjoy the relish, it's one of the most popular recipes on the site along with the tomato sauce recipe. Happy cooking!
Jane
I just tried this recipe. It all looked great until the part when it is supposed to thicken. I gave it extra time. Then extra heat. But it was just boiling away to nothing. I tried a little cornflour but didn’t want to add too much in case it compromised the taste. So I’ll use it as tomato sauce but would love to make a relish that has the jam like consistency. Any advice is welcome.
Libby Hakim
Hi Jane. That's a shame as this recipe generally gets awesome reviews. I'm actually making it myself right now and have the tomatoes and onions resting at the moment. I'm following the recipe to check for anything I can add/clarify so will let you know if something comes up. Sorry you had a disappointing experience. I'm also adding a new tomato jam recipe at the moment - so look out for that! Libby
Jenny
I have a suggestion about why it didn't thicken. The secret is in the way the flavorings and flour are added to the hot mix. It needs to be mixed first with some of the hot mix before adding to the pot. Stir till it is smooth If we omit this the flour mix will be lumpy and not mix evenly. Hence we get a runny relish with lumps. This practice applies to all cases of thickening a hot mix.
Therese
Hi Libby. Love this recipe. So easy to make and so very tasty. Made it to gift to my friends for Christmas. One has been eating it straight from the jar she loves it so much as well as on her sandwiches and with cold meat. Thanks so much for your wonderful recipes.
Libby Hakim
You're welcome!! Thanks so much for the rating and review.
June Clark
I loved this recipe. The results are delicious. Thank you for sharing.
Libby Hakim
Wonderful! Thanks so much for the feedback and rating, June. Happy cooking! x
Katie
I don't know where I am going wrong, but I've made twice now, and both times the vinegar is just so over powering. The 2nd time I even used less
Libby Hakim
Hi Katie. The recipe generally gets great reviews, so not sure. If you look at the two older recipes in the post, the first one doesn't use vinegar at all - perhaps try that or omit the vinegar completely from my recipe? Thanks for the feedback and hope you can adjust to suit your taste 🙂
Jai-Dee Turner
Hi
I have been making this recipe for the past 20+ years from the Australian CWA cookbook and the vinegar is strong but settles down after leaving made up relish in a cool dark cupboard for a couple of weeks and up to 6 weeks. As soon as jar is opened for use then store in your fridge. Or if you can’t wait then leave the lid off jar for an hour or two until the strong vinegar smell/taste settles down. Also note that this relish can last for years in a cool dark place as long as the jars are sterilised and you are meticulous when you jar the relish. I give this relish to friends and family and I get requests for ‘another jar please’, lol Take care JD