tomato relish
Our go-to, every single year without fail — the moment tomatoes come into season this one goes on the stove. It's our take on the good old Edmonds Cookbook recipe, tweaked and Tried & Tested in the GoodLife kitchen until it became something we couldn't imagine the pantry without.
Slather it on sandwiches, serve alongside cold meats & cheeses, or spoon it next to a slice of quiche. Spice it up if you want more heat — the recipe handles it beautifully. And it looks just lovely packed into our little 250ml GoodLife jars.
Best made with the skins off the tomatoes. Worth the extra step.
What You'll Need
- 12 large ripe Tomatoes (around 1.5kg)
- 4 large Brown Onions
- 25g Non Iodised Salt (for overnight draw)
- 500g Brown Sugar
- 1 fresh Chilli, deseeded & finely chopped
- Malt Vinegar & Balsamic Vinegar — half & half, enough to just cover
- 2 Tbsp Plain Flour
- 1 Tbsp Mustard Powder
- 1 Tbsp Curry Powder
- A little cold Vinegar for the paste
Looks fantastic in our 250ml GoodLife glass jars
Let's Get Into It
The night before. Peel your tomatoes, then cut tomatoes & onions into large chunks. Sprinkle with salt and leave overnight — this draws out the liquid and concentrates the flavour beautifully.
On the day. Pour off that liquid, then transfer your tomatoes & onions into a large pot or preserving pan. Add your Brown Sugar & chilli, then pour over your half & half Malt Vinegar and Balsamic mix — just enough to cover everything.
Bring to the boil then simmer for 1½ hours.
Sterilise your jars. While your relish is doing its thing, place your GoodLife jars into the oven at 100°C for around 40 minutes. Pop your lids or dome seals in for the last 10 minutes. Jars must be hot when you fill them — don't rush this part.
Thicken it up. Mix your Flour, Mustard Powder & Curry Powder together, then work in a little cold vinegar to make a smooth paste. Stir this through your tomato mixture and boil for around 5 minutes until it thickens up nicely. When you're happy with the consistency you're ready to fill.
Fill your jars. Grab your funnel and set your hot jars on a wooden board on the bench. Fill jar by jar, leaving a good gap at the top. Wipe each rim with a paper towel dipped in vinegar to clear any residue — this is what gives you a good clean seal.
Seal them up. Screw on your hot airtight lids, or place on your dome seal & screw band nice and tight. As the jars cool the lids will suck in — that's your seal confirming itself. If you've used dome lids, remove the band once cool and check that lid is properly sucked down before storing.
Wipe your jars clean & tuck them away in the cupboard.
Our revised take on a classic — and one we come back to every year. As far as we're concerned, a pantry without this relish is a pantry that needs some work.