Vibrant and tangy with a touch of sweetness, Tomato Relish is going to become your new favorite condiment.
The tomato is so versatile. We love it raw on sandwiches and in salads, rely on it for so many Italian sauces (marinara, spaghetti, and pizza), and consider it a necessary ingredient in all kinds of soups, stews, chilis, and more. And then, of course, there’s ketchup. Tomatoes are also an integral component in so many global cuisines, such as Mexican, French, Mediterranean, and Indian. But today we are going to celebrate this beautiful red fruit, which we treat as a vegetable, as the star of the show, introducing: tomato relish.
When you think of a relish, the first thing that comes to mind is probably pickle. Sweet pickle, to be exact, since that relish is a favorite condiment for hot dogs and a must-have ingredient in traditional potato and macaroni salads. But before sweet pickle relish, there was India relish, an Indian-inspired mix of cucumbers, green tomatoes, bell peppers, cauliflower, celery, and onion with spices in sugar and vinegar developed by the H. J. Heinz Company in 1889. Apparently, the FDA didn’t appreciate the name and took Heinz to court for misbranding the product, since it wasn’t Indian at all. But Heinz won out when the court determined they were using the name generically. Not long after, a more truly American version hit the market: sweet pickle relish.
Tomato relish shares some of sweet pickle relish’s ingredients, most notably vinegar and sugar. In our recipe, we mix the fresh, diced tomatoes with sautéed onion and garlic, then add paprika, salt, and pepper. As the relish simmers, the flavors meld and become deeper and more complex, and the tomatoes break down, forming the marvelously chunky texture. In no time, you will have this gorgeous condiment that lifts and elevates all of the dishes you will most certainly want to pair with it.
What, exactly, is a relish and how did it get its name?
We all know that relish is a condiment, but it’s different than the most familiar ones, like ketchup, mustard, or mayo. It’s also different from other condiments that use some of the same ingredients and feature similar textures, such as preserves or chutneys. In general, relish contains chopped vegetables or fruit (and sometimes both) in a vinegar mixture with spices and some sugar for balance. Most relishes, like our tomato relish, are then cooked down to release moisture and concentrate the flavor. The name relish comes from the Old French word reles, meaning “something remaining,” which makes sense since the first relishes most likely appeared as a way to preserve leftover vegetables and fruits. There is also the verb form relish, which means “to take great pleasure in something” and also “to savor the taste of something.” So make this tomato relish and relish its delicious flavor!
How do I store leftovers?
Store cooled tomato relish in an airtight container or glass jar, and it will keep in the refrigerator for up to 1 week. You can also freeze tomato relish in an airtight, freezer-safe container for up to 3 months; be sure to leave about an inch of space at the top for expansion.
Serving suggestions
You are going to find myriad ways to use this delicious tomato relish, but here are some of the ways we love it around here. It’s the best condiment for sandwiches: we slather it on the inside of the bread slices in our recipe for How To Make A Perfect Grilled Cheese Sandwich, spread a generous portion on this Hot Honey And Gouda Chicken Sandwich, make sure it’s on the table in the summer when we’re having Texas Tommy Dogs And Cheeseburger Sliders, and all year round when we crave a Steak Sandwich. But tomato relish’s stunning appearance and lovely, sweet, and tangy flavor also make it perfect for a charcuterie board with slices of Ciabatta Bread, Prosciutto-Wrapped Mozzarella, Whipped Ricotta, Marinated Artichoke Hearts, and a pile of chilled Boiled Shrimp (once you try cold shrimp with tomato relish, you may never make cocktail sauce again!).
Tomato Relish Recipe
Ingredients
- 2 teaspoons olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 3 large tomatoes diced and seeded
- 1 tablespoon granulated sugar
- 2 tablespoons white vinegar
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes, sugar, vinegar, and paprika to the saucepan. Stir well and let the mixture simmer for about 10-15 minutes until the tomatoes break down and combine with the seasonings.
- Add more sugar if needed. Season the relish with salt and pepper to taste. Continue to simmer if a thicker consistency is desired. Then, remove from heat and let the relish cool for 1 hour.
- Transfer the cooled relish to a jar or serving bowl. Chill for at least 2 hours before serving. Store any leftovers in the refrigerator for up to 1 week.
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