I have a cherry tomato plant that has been very generous this year. Each morning I walk out to my veggie garden and harvest a bowl full of cherry tomatoes.
We’ve been enjoying them halved and tossed in salad; roasted in a pan with rosemary & garlic; sliced & layered on toast with egg and avocado; and added to pasta. They are so versatile!
However, on the weekend I decided I wanted to boost my tomato recipe repertoire with a tomato jam, chutney or relish. I knew exactly which cookbook to peruse – a great little book I’ve got called Preserving. I found this treasure one day while waiting in line at my local Post Office! It has everything you need to know about preserving fruits & vegetables. Inside holds a great recipe for a tomato relish and it’s what I worked with to produce this recipe I share with you today.
The changes I made to the original recipe include using cherry tomatoes rather than large regular ones; I added ¼ tsp of Hot English mustard which I had available instead of 1 teaspoon of English mustard powder; and I reduced the amount of chilli by adding only one instead of two. Evidently, I don’t like it too hot!
Overall, this recipe was so easy to produce. You could virtually call it a one pot dish! All the ingredients are placed into a large stainless-steel saucepan and stirred over high heat for about 40mins or until it reaches a thick consistency.
Once cooked, it is important to store the relish in a sterilized jar which will prevent any nasty bacteria forming. I sterilized my jar by washing it in hot soapy water and then dried it in a preheated oven of 140c.
The flavour of the relish was superb – a combination of sweet & sour (more sweet than sour). The heat from the chilli and Hot English mustard was just the right amount – a hint of warmth. This sat well next to the sweetness of the cherry tomatoes, the onions, the yellow pepper and the castor sugar. The addition of the zucchini added excellent texture.
I served the cherry tomato relish with lamb last night and it was delicious. You could serve the relish on a cheese plate; as a dip; in sandwiches; tossed through a pasta dish; and so on. The list is endless. It truly is a piece of cake and an excellent recipe to add to your cookbook especially if you are overloaded with cherry tomatoes! Enjoy!
The flavour of the relish is superb – a combination of sweet & sour (more sweet than sour). The heat from the chilli and Hot English mustard is just the right amount - a hint of warmth. This sits nicely next to the sweetness of the cherry tomatoes, the onions, the yellow pepper and the castor sugar. The addition of the zucchini adds excellent texture.
By Preserving - Adapted by A Piece of Cake
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
1kg Cherry tomatoes, ripe (or large ones), skinned if you prefer
2 each Brown onions, roughly chopped
3 each Zucchini, roughly chopped
1 each Yellow capsicum, deseeded and roughly chopped
2 cloves Garlic, chopped
1 each Red Chilli, stalks removed (add 2 chilli if you like it hot)
2 tblsp Tomato paste
¼ tsp Hot English mustard (or English mustard powder)
300ml Apple cider vinegar
150g Castor sugar
- Sterilise one medium jar – wash jar in soapy hot water, drain and then dry in a warm oven – 140c for 15mins.
- Put all the chopped vegetables in a large heavy-based, stainless-steel saucepan and place over medium to high heat.
- Stir in the tomato paste, vinegar, hot English mustard, and sugar. Simmer, stirring continuously, until the sugar has dissolved.
- Turn up the heat and cook steadily for 40 mins – 1 hour or until the mixture begins to thicken. Make sure to stir frequently.
- Ladle mixture into the sterilised jar and seal.
Store up to 6 months in the fridge once opened.