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Spicy tomato relish recipe

55 ratings

This fiery tomato relish really packs a punch, combining sweet red onions and cherry tomatoes with spicy ginger and chilli, and is ideal for upgrading salads, sandwiches, and cold meats. Make ahead and chill in the fridge for whenever your dish requires a little something extra! See method

Makes about 400ml
10 mins to prepare and 30 mins to cook, plus cooling
27 calories / serving
Freezable
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

4 tbsp olive oil
1 small red onion, finely diced
1 garlic clove, grated
6cm piece ginger, peeled and grated
1 bay leaf
1 tsp black peppercorns
2 star anise
½ tsp crushed chillies
3 x 250g packs cherry tomatoes, quartered
4 tbsp red wine vinegar
3 tbsp soft brown sugar

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
115kj
27kcal 1%
Fat
2g 3%
Saturates
0g 2%
Sugars
3g 3%
Salt
0.1g 1%

of the reference intake
Carbohydrate 2.7g Protein 0.4g Fibre 0.5g

Method

Heat the oil in a deep frying pan over a low heat. Add the onion, garlic, ginger, bay leaf, peppercorns, star anise and crushed chillies; cook gently for 10 mins, stirring occasionally.
Add the tomatoes, vinegar and sugar and season. Increase the heat to high and cook, stirring regularly until the tomatoes have broken down and the sauce has thickened, so that it leaves a clear trail if you draw a spoon through it along the bottom of the pan.
Spoon into sterilised jars while hot (if not eating on the same day) or leave to cool before serving. Remove the whole spices before eating. Will keep for 2 weeks in the fridge.

Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

See more Tomato recipes