Roasted Tomato Relish

Roasted Tomato Relish

Roasted Tomato Relish

On our trips back to Australia I always enjoy reconnecting with the tastes unique to my homeland. I grew up with a Grandmother who was a prolific producer of preserves – jams, chutneys, relishes and the like. I was fortunate to be left her book of recipes and after a recent trip ‘down under’ I returned determined to replicate the tomato relish found on ham sandwiches, served on toasted Turkish bread with poached eggs and other dishes I enjoyed while in Australia. I found this recipe in Grandma’s book and added the extra step roasting the tomatoes. I found that roasting the tomatoes gives the relish more depth of flavor. I also added the Sriracha, found in the Asian section of the supermarket, to give it some pepper. It is actually pretty quick to make, and disappears pretty quickly also!  If you are making this in Australia, grab some bush tomato flakes and add a teaspoon to the recipe to give it that Aussie bush tomato zing! Bottling the relish, or any preserve, is far easier than some people would have you believe. Wash your bottles, if you have sterilizer use it, but otherwise just wash them and dry them in a warm oven along with the lids. When you bottle the preserve, put the lids on while the preserves are still hot, this will seal the bottles. You don’t need those fancy-pants bottles that cost an arm and a leg, and you don’t need to boil them etc etc, blah blah blah.


  • 6lb (3kg) ripe tomatoes, roasted, peeled and chopped
  • 2 teaspoons salt
  • 8oz (250g) onions, finely chopped
  • 6 cloves garlic, roasted
  • 11/2 cups white vinegar
  • 11/2 lbs (750g) sugar
  • 2 tablespoons dry mustard
  • 2 tablespoons Sriracha, hot

Cook the tomatoes, onions and garlic in the vinegar, simmering, for about 45 minutes, stirring occasionally. Add sugar, mustard and Sriracha and stir until dissolved. Simmer for another 30 minutes. Pour into sterilized jars and seal while hot. Makes about 4 cups.


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