Simple Tomato Relish

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homemade tomato relish

It’s just past tomato season; I made this relish back at the end of February when tomatoes were at the peak of their harvest. This tomato relish has lots of flavour and is great with vegetable fritters, on steak sandwiches or as an accompaniment to meat.

The sweet / acidic flavours will depend on the tomatoes and apple, so add just a little of the sugar and vinegar to start with, ‘reduce’ the relish and then add a little more to taste as necessary. You can always add more, but you can’t take it out if it’s too sweet or acidic.

This relish stores well in the fridge for a few days or you can double or triple the recipe and bottle it for later.

Yield: 1 cup

Simple Tomato Relish

homemade tomato relish

This simple tomato relish is a great way to use up tomatoes. Serve on steak, vegetable fritters or on sandwiches.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 1 small onion, finely chopped
  • 1/2 apple, grated
  • 1 clove of garlic, crushed
  • 500g tomatoes, chopped
  • 1 Tbsp. brown sugar
  • 1 Tbsp. red wine vinegar
  • 1/2 tsp. allspice
  • 1 tsp. bottled mustard


  1. In a saucepan, sauté the onions in a little oil over medium heat until soft. Add the apple and garlic and continue to cook for a further couple of minutes.
  2. Add the tomatoes, mustard, allspice, sugar and vinegar, stirring.
  3. Bring to the boil and then reduce the heat to a simmer. Simmer until reduced to a consistency that you like (I reduced mine for about 20 minutes).
  4. Serve warm, bottle in a sterilised jar and process or let cool and refrigerate until use.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 1g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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    1. To be honest, I don’t konw. It never lasts very long. I’m ‘guessing’ several months unopened if you process them in a water bath.