Please Pass the Recipe

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Tomato Relish

tomato relish ingreds tomato relish jars

As autumn looms I swing into action making pickles, relishes and sauces, old fashioned spiced preserves that rely on vinegar, salt and sugar for longevity. I never developed a liking for commercial tomato sauce, ketchup or fruit chutney because I only knew the flavourful homemade variety when I was a child. How lucky I was because now I won’t settle for flavour compromise, it’s the homemade variety for me or I’ll go without.

My tomato relish is like a chunky tomato ketchup, sweet and savoury at the same time. It’s wonderful dolloped on a barbequed sausage, in fact it’s extra good wherever you would normally add tomato sauce.

3kg ripe tomatoes, roughly chopped

600ml malt vinegar

600g brown sugar

4 cooking apples, peeled, cored and chopped

3 onions, diced

2 teaspoons ground cloves

1 heaped teaspoon ground allspice

1 teaspoon ground dried chilli

2 tablespoons salt

Put all the ingredients together in a large saucepan over a high heat and bring to the boil. Reduce heat to a low simmer and cook uncovered until the mixture is thick, about 1 ½ hours. Stir the relish from time to time, more frequently towards the end of cooking time.

While the relish is cooking, wash 12 medium sized jars with lids in hot water then sterilize them in the oven for minimum 30 minutes at 140C.

Spoon the relish into the jars and seal immediately. A vacuum will form as the relish cools. Store in a cool dark place.

Use with cold meat, avocado, cheese, fritters, grilled sausages, as a ketchup replacement.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

27 comments on “Tomato Relish

  1. Angela
    January 24, 2019

    I am absolutely delighted to have stumbled on your blog. The recipes look so good but love the fact that you are Australian, but better still, a Brisbanite like me!
    I have become a very keen chutney & relish maker so am excited to have found your recipes.
    Could you please tell me whether you use the ground chilli found in our supermarkets e.g. Masterfood brand?
    Also how hot is your Spicy tomato relish/chutney?
    Many thanks,
    Angela

    Like

    • ladyredspecs
      January 24, 2019

      Hi Angela, the spicy tomato chutney has a little bite but you can vary that to suit yourself. I never buy herbs and spices from the big supermarkets because I’m always disappointed with the quality. I buy online from Herbies in Sydney. You can use fresh crushed or ground chilli of your choice in the recipe or omit it altogether, suit yourself. Chutney, relish and pickle recipes are very accommodating of changes, the fruit sugar vinegar balance is important, the rest is essentially seasoning

      Like

      • Angela
        January 24, 2019

        Thank you so much. Your reply is greatly appreciated.
        Can I ask if your blog is still active?

        Like

      • ladyredspecs
        January 24, 2019

        Absolutely. I have taken a few breaks but currently posting each Thursday

        Like

      • Angela
        January 24, 2019

        I am absolutely delighted to hear that!

        Like

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  6. ohlidia
    March 24, 2013

    Sure wish I could have a taste! I’ve got quite a ways to go before I can even think about using up my garden-fresh tomatoes… Montreal was just hit with 37 cm of snow!

    Like

    • ladyredspecs
      March 24, 2013

      and we can’t shake the hot stuff, I wonder what the climate change sceptics are saying now! Keep warm

      Like

  7. Fae's Twist & Tango
    March 23, 2013

    “I won’t settle for flavour compromise, it’s the homemade variety for me or I’ll go without.” … That is why I find your culinary knowledge so special and valuable. I think you have the plenty of genuine/authentic/unique recipes to publish your book!

    Like

    • ladyredspecs
      March 23, 2013

      Thank you Fae, you’re always so encouraging. It’s taking me 40+++ years to get to this!

      Like

  8. Leah
    March 23, 2013

    yum! this recipe is going into the folder for me to make…. the last jar you gave us is starting to run low. 🙂

    Like

    • ladyredspecs
      March 23, 2013

      Time for a visit! Xx

      Like

      • Leah
        March 23, 2013

        For sure! I might even have unpacked by the time you get here…. feels like its taking forever! its why there is no photo’s just yet… hopefully in April as I’m working all of easter xxxx

        Like

  9. marymtf
    March 23, 2013

    Dear Sandra, you are an absolute inspiration to us all.

    Like

  10. dollyandoatmeal
    March 23, 2013

    i’ll have to bookmark this for later in the year when it is our autumn. looks great!

    Like

  11. chef mimi
    March 22, 2013

    Oh, this sounds really good. Thanks for sharing!

    Like

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This entry was posted on March 22, 2013 by in Food, Pantry Essentials, Pickles & Chutneys, Preserves, Sauces and tagged , , , , .
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