How to Make Tomato Relish

How to Make Tomato Relish tastes bright and just spicy enough to wake up anything you spoon it on. It works for busy home cooks who want a big flavor payoff in about 1 hour from start to finish. I’ve made some version of this relish every late summer for a decade, usually while snacking on way too many cherry tomatoes straight from the bowl.

Why Make This Tomato Relish Is Worth It

Tomato relish turns basic meals into “whoa, you made this?” moments with almost no extra effort. You stir it together once, then keep using it all week on eggs, sandwiches, bowls, and grilled meats or veggies.

You also control the sweetness, heat, and texture, so it beats most store-bought jars on flavor and price. A batch uses up sad, wrinkly tomatoes and pantry staples, so you cut food waste and save a little cash at the same time.

“This Tomato Relish recipe tastes like something from a fancy brunch spot, but it comes together in my tiny apartment kitchen in under an hour. ★★★★★”

Ingredients You Need

Tomatoes

• 3 pounds ripe tomatoes, chopped small
  • Use any mix: Roma, beefsteak, heirloom, or cherry.
  • Softer, overripe tomatoes work great, as long as they do not mold.
• 2 tablespoons tomato paste
  • Thickens the relish and deepens the tomato flavor.
  • I like the tube style (Mutti or Cento) since it keeps well in the fridge.

Veggies and aromatics

• 2 medium yellow onions, finely diced
• 1 red bell pepper, finely diced (adds sweetness and color)
• 3 cloves garlic, minced
• 1–2 fresh jalapeños or red chiles, minced (seeded for mild, seeds in for more heat)
• 1-inch piece fresh ginger, grated (optional but highly recommended)

Sweetness and acid

• ½ cup light brown sugar, packed
  • Swap with coconut sugar or white sugar if needed.
• ¾ cup apple cider vinegar
  • White wine vinegar or red wine vinegar also work.
• 2 tablespoons lemon juice (fresh)
  • Brightens the finished relish.

Spices

• 1½ teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika or sweet paprika
• ½ teaspoon ground cumin
• ¼–½ teaspoon crushed red pepper flakes (optional, for extra kick)

Pantry shortcuts and substitutions

• Use canned diced tomatoes (two 28-ounce cans, drained) when fresh tomatoes cost too much or lack flavor.
• Stir in 2–3 tablespoons store-bought harissa or chili paste instead of fresh chiles and red pepper flakes.
• Use pre-chopped frozen onions and peppers to save time; just cook them a bit longer to drive off extra moisture.

Equipment

• Large heavy-bottomed pot or Dutch oven (prevents scorching)
• Sharp chef’s knife and cutting board
• Wooden spoon or heat-safe spatula
• Measuring cups and spoons
• Small bowl for spice mix
• Clean glass jars or containers with tight lids for storage

Quick Tips & substitutions

• Chop tomatoes small so they cook down evenly and give a spoonable relish, not chunky stew.
• Taste the tomatoes before you start; if they taste bland, bump up the vinegar and salt a little.
• Use canned tomatoes when fresh ones taste like cardboard; drain them well so the relish thickens faster.
• Keep the heat low once it simmers so the bottom does not scorch.
• Stir every 5–10 minutes, scraping the bottom of the pot.
• Swap brown sugar with honey or maple syrup for a different sweetness profile.
• Skip ginger and cumin if you want a more classic American hot-dog-stand style relish.
• Add more vinegar and a splash of water if the mixture looks too thick before the tomatoes soften.
• Cool the relish completely before you move it to jars so condensation does not water it down.

How to Make Tomato Relish

1: Sauté veggies and aromatics

Heat 2 tablespoons neutral oil (like avocado or canola) in a large stock pot or Dutch oven over medium heat. Add the diced onions and red bell pepper and cook until they soften and turn translucent, about 7–8 minutes, stirring often. Add the garlic, ginger, jalapeños, coriander, smoked paprika, cumin, black pepper, and crushed red pepper flakes. Stir and cook about 2 minutes, until the spices smell toasty and the kitchen smells like you want to stand there all day.

2: Add tomatoes and build the base

Stir in the tomato paste and cook 1–2 minutes to caramelize it slightly. Add the chopped tomatoes and any juices on the board to the pot. Sprinkle in the salt, then add the brown sugar, apple cider vinegar, and lemon juice. Stir well so the sugar dissolves and everything mixes into a thick, chunky sauce.

3: Simmer and thicken

Bring the mixture to a gentle bubble over medium heat, then lower the heat to medium-low. Cook uncovered 35–45 minutes, stirring every 5–10 minutes. The tomato relish should thicken, darken slightly, and reduce by about one-third. If it spits too much, lower the heat; if it looks watery after 30 minutes, keep simmering until it reaches a jammy, spoonable consistency.

4: Taste and adjust

Taste a spoonful (careful, it stays hot) and adjust the seasoning. Add more salt for balance, more vinegar for brightness, or a pinch more sugar if the tomatoes taste very acidic. If the heat level feels too strong, stir in a splash of water and a teaspoon of extra sugar to mellow it. Once it tastes balanced and rich, turn off the heat.

5: Cool and jar

Let the tomato relish cool in the pot about 15–20 minutes. Spoon it into clean glass jars or containers, leaving a little space at the top. Wipe the rims, seal with lids, and let the jars cool to room temperature. Move them to the fridge once cool, and the flavors will deepen even more by the next day.

Recipe Variations

• Mild version: Skip jalapeños and red pepper flakes; use only smoked paprika for gentle warmth.
• Extra spicy: Add a minced serrano or a spoonful of your favorite hot sauce during the simmer.
• Gluten-free: The base recipe stays gluten-free; just pair it with gluten-free bread, crackers, or buns.
• Vegan: The recipe already stays vegan; serve it with grilled tofu, veggie burgers, or grain bowls.
• Low sugar: Cut the brown sugar to ¼ cup and add more tomatoes; simmer a bit longer to concentrate flavor.
• Smoky BBQ style: Add 1 teaspoon liquid smoke and 1 extra tablespoon tomato paste.
• Herb-forward: Stir in ¼ cup chopped fresh basil or cilantro at the end for a fresh, bright twist.
• Chunky salsa style: Cut the simmer time by 10–15 minutes and leave the tomatoes in larger pieces.

Ways to Serve Tomato Relish

• Spoon over scrambled eggs, omelets, or frittatas.
• Spread on burgers, turkey burgers, or veggie burgers instead of ketchup.
• Add to grilled chicken, steak, or tofu as a finishing condiment.
• Stir into cooked rice, quinoa, or couscous with a drizzle of olive oil.
• Use as a topping for baked potatoes or sweet potatoes with a dollop of Greek yogurt.
• Layer in sandwiches, wraps, and breakfast burritos.
• Serve with cheese boards, crackers, and raw veggies as a punchy dip.

Storage Success

Cool How to Make Tomato Relish completely, then store it in clean, airtight glass jars or containers in the fridge. It keeps well for about 2 weeks and often tastes even better after the first day as the flavors settle in. For longer storage, freeze portions in small containers or freezer bags for up to 3 months. Thaw in the fridge overnight, stir well, and taste again; adjust with a pinch of salt or a splash of vinegar if it needs a little wake-up.

How to Make Tomato Relish

This bright, tangy, slightly sweet tomato relish comes together in about an hour and wakes up everything from eggs and sandwiches to grilled meats and veggies.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12

Course: Appetizer

Cuisine: American

Ingredients

  

• 2 tablespoons neutral oil (such as avocado or canola)
• 2 medium yellow onions, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 to 2 fresh jalapeños or red chiles, minced (seeded for mild, seeds in for more heat)
• 3 pounds ripe tomatoes, chopped small
• 2 tablespoons tomato paste
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 cup light brown sugar, packed
• 3/4 cup apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika or sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon crushed red pepper flakes

Instructions

 

1. Heat the neutral oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onions and red bell pepper and cook, stirring often, until softened and translucent, about 7 to 8 minutes.
2. Add the garlic, ginger, jalapeños or red chiles, ground coriander, smoked or sweet paprika, ground cumin, black pepper, and crushed red pepper flakes. Stir and cook for about 2 minutes, until the spices are fragrant.
3. Stir in the tomato paste and cook for 1 to 2 minutes to caramelize it slightly.
4. Add the chopped tomatoes and any accumulated juices to the pot. Sprinkle in the kosher salt, then add the brown sugar, apple cider vinegar, and lemon juice. Stir well until the sugar dissolves and everything is combined into a thick, chunky mixture.
5. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low. Cook uncovered for 35 to 45 minutes, stirring every 5 to 10 minutes, until the relish has thickened, darkened slightly, and reduced by about one-third. Adjust the heat if it spits, and continue simmering if it still looks watery after 30 minutes, until jammy and spoonable.
6. Taste carefully and adjust the seasoning: add more salt for balance, more vinegar for brightness, or a pinch more sugar if the tomatoes are very acidic. If the heat level is too strong, stir in a splash of water and an extra teaspoon of sugar to mellow it, then remove from the heat.
7. Let the tomato relish cool in the pot for 15 to 20 minutes. Spoon into clean glass jars or containers, leaving a little headspace at the top. Wipe the rims, seal with lids, let cool to room temperature, then refrigerate. The flavor improves by the next day.

Notes

Nutrition Information
Approximate per 1/4-cup serving (about 12 servings per batch): 70 calories; fat 2 g; saturated fat 0 g; carbohydrates 13 g; fiber 1 g; sugars 10 g; protein 1 g; sodium 300 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.