How to Make Tomato Relish

How to Make Tomato Relish tastes a little sweet and just spicy enough to wake up anything you spoon it on. It works for busy home cooks who want big flavor in under an hour, plus a make-ahead condiment that keeps well. I still eat it straight from the jar over the sink, which feels like a very specific love language.

Why This Tomato Relish Recipe Is Worth It

Tomato relish turns basic meals into “oh wow, what did you do?” moments with almost no effort. You simmer simple ingredients, stash a few jars, and suddenly sandwiches, eggs, and grilled chicken taste like you planned ahead.

You also control everything: sweetness, heat, texture, and salt. That means you skip mystery ingredients, use up extra tomatoes, and build a condiment that fits your taste instead of the other way around.

“This tomato relish made my plain weeknight burgers taste like a backyard cookout at a fancy restaurant. ★★★★★”

Ingredients You Need

Tomatoes (about 3 pounds / 1.3 kg)

• Use ripe, flavorful tomatoes: Roma, plum, or any meaty garden tomato.
• Avoid super watery or flavorless tomatoes; they give thin, bland relish.
• In winter, canned whole peeled tomatoes (two 28-ounce cans, drained) work surprisingly well.

Onion (1 large, yellow or sweet)

• Yellow onion gives balance; sweet onion gives a milder, rounder flavor.
• Red onion works if you want a sharper bite and deeper color.

Bell pepper (1 medium, red preferred)

• Red bell pepper adds sweetness and color.
• Green bell pepper adds a more vegetal flavor; use it if you like that old-school relish vibe.

Garlic (3–4 cloves, minced)

• Fresh garlic tastes best; jarred garlic works in a pinch, but use a bit less since it tastes stronger.

Vinegar (1 cup total)

• Apple cider vinegar gives classic tang and a slight fruitiness.
• White vinegar gives a cleaner, sharper flavor; you can use half and half.
• Use at least 5% acidity vinegar for safe, bright-tasting relish.

Sugar (½–¾ cup)

• White sugar keeps the color bright and flavor clean.
• Brown sugar adds a hint of molasses and deeper flavor; use half brown, half white if you like.
• Start with ½ cup, then taste and adjust.

Salt (1½–2 teaspoons kosher salt)

• Use kosher or sea salt; if you use table salt, start with less and taste.
• Salt pulls moisture from the tomatoes and balances sweetness and acidity.

Spices & flavor boosters

• 1 teaspoon mustard seeds (yellow or brown)
• 1 teaspoon ground cumin or coriander (optional but tasty)
• ½–1 teaspoon smoked paprika or regular paprika
• ¼–½ teaspoon red pepper flakes or cayenne (adjust for heat)
• 1 teaspoon dried oregano or thyme, or 1 tablespoon fresh herbs, chopped
• 1–2 teaspoons grated fresh ginger (optional, adds a little warmth and brightness)

Optional add-ins

• 2 tablespoons tomato paste for deeper tomato flavor and thicker texture.
• 1 small apple, peeled and finely chopped, for extra body and natural sweetness.
• 1 tablespoon Worcestershire sauce for savory depth (check label if you need anchovy-free).

Pantry shortcuts & brand notes

• Canned tomatoes: Choose good-quality Italian or fire-roasted brands for better flavor.
• Pre-chopped frozen onions and peppers save time; just cook a bit longer to drive off moisture.
• Pre-minced garlic and ginger paste work on busy nights; use slightly less and taste as you go.

Equipment list

• Large, wide saucepan or Dutch oven (wide surface helps the relish thicken faster).
• Sharp chef’s knife and cutting board.
• Wooden spoon or heatproof spatula.
• Measuring cups and spoons.
• Clean glass jars or containers with tight lids (no need to can unless you want shelf-stable jars).

Quick Tips & substitutions

• Dice tomatoes small and even so they cook at the same rate and give a nice spoonable texture.
• If tomatoes release tons of liquid, simmer uncovered and stir often to thicken without burning.
• Taste near the end of cooking, not the beginning; flavors concentrate as the relish reduces.
• Want thicker relish fast? Stir in 1–2 tablespoons tomato paste during the simmer.
• Sensitive to heat? Skip the red pepper flakes and use extra smoked paprika for flavor without burn.
• Need it sweeter? Add sugar 1 tablespoon at a time near the end so you do not overshoot.
• Only have canned tomatoes? Drain them well, then chop and cook as written.
• Watching sodium? Start with half the salt and add more only after the relish thickens.
• No mustard seeds? Use ½ teaspoon Dijon mustard at the end instead.
• Prefer chunkier relish? Cut everything a bit larger and simmer a little less.

How to Make Tomato Relish

1: Prep the vegetables

Wash the tomatoes, then core and chop them into small dice, about ½ inch pieces. Peel and finely chop the onion and bell pepper so they match the tomato size as much as possible. Mince the garlic and grate the ginger if you use it.

2: Start the base

Set your wide saucepan over medium heat and add a splash of neutral oil if you want a softer, glossy relish. Add onion and bell pepper, then cook 5–7 minutes until they soften and turn lightly golden around the edges. Stir in garlic and ginger and cook about 1 minute until they smell fragrant, not browned.

3: Add tomatoes, vinegar, and seasonings

Add the chopped tomatoes to the pot and stir well. Pour in the vinegar, then add sugar, salt, mustard seeds, paprika, red pepper flakes, herbs, and any optional spices. If you use tomato paste or Worcestershire sauce, stir those in now as well.

4: Simmer and thicken

Bring the mixture to a gentle boil over medium heat, then lower the heat so it bubbles steadily but not wildly. Cook uncovered 25–40 minutes, stirring every few minutes so the bottom does not scorch. The relish thickens as liquid evaporates and should look glossy and spoonable, not soupy.

5: Adjust flavor

Taste a small spoonful once the relish thickens. Add more salt for punch, more vinegar for brightness, or more sugar if it tastes too sharp. If you want more heat, sprinkle in a little extra red pepper and simmer 2–3 more minutes.

6: Cool and jar

Turn off the heat and let the tomato relish cool in the pot about 15–20 minutes. Spoon it into clean jars or containers, leaving a little space at the top. Seal, then chill completely in the fridge; the flavor deepens overnight, so plan to use it the next day if you can.

Variations

• Gluten-free: Use gluten-free vinegar and a gluten-free Worcestershire or skip Worcestershire entirely.
• Vegan: Skip Worcestershire with anchovies; use a vegan version or a splash of soy sauce or tamari instead.
• Low sugar: Cut sugar to ¼ cup and add a finely chopped sweet apple for natural sweetness.
• Low carb / keto: Use a keto-friendly sweetener that measures like sugar and add it at the end to taste.
• Extra smoky: Use smoked paprika, a pinch of chipotle powder, and fire-roasted canned tomatoes.
• Herb-forward: Stir in a handful of fresh basil, parsley, or cilantro right at the end of cooking.
• Spicy version: Add a minced jalapeño or serrano with the bell pepper and bump up the red pepper flakes.
• Chunky chutney style: Add golden raisins and apple pieces and simmer until thick and jammy.

Ways to Serve Tomato Relish

• Spoon over burgers, turkey burgers, or veggie patties instead of ketchup.
• Pile onto grilled chicken, pork chops, or tofu for instant flavor.
• Swirl into scrambled eggs, omelets, or a breakfast burrito.
• Spread on sandwiches, wraps, or panini with cheese and greens.
• Serve as a topping for baked potatoes or roasted vegetables.
• Use as a dip with crackers, pita chips, or toasted bread and a bit of cheese.
• Stir into cooked rice, quinoa, or couscous for quick tomato-flavored sides.

Storage Success

Let the tomato relish cool completely, then store it in clean, airtight jars or containers in the fridge. It keeps well for about 2 weeks and tastes even better after the first day as the flavors settle. If you want to freeze it, portion into freezer-safe containers, leave a little headspace, and freeze up to 3 months. Thaw in the fridge overnight, stir well, and taste again to adjust salt or vinegar before serving.

How to Make Tomato Relish

A bright, tangy, slightly sweet tomato relish that comes together in under an hour and adds big flavor to sandwiches, eggs, burgers, and grilled meats.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 12

Course: Appetizer

Cuisine: American

Ingredients

  

• 3 pounds ripe tomatoes, cored and diced (or two 28-ounce cans whole peeled tomatoes, drained and chopped)
• 1 large yellow or sweet onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 3-4 cloves garlic, minced
• 1-2 teaspoons fresh ginger, grated
• 1 cup apple cider vinegar (or a mix of apple cider and white vinegar, 5% acidity)
• 1/2-3/4 cup granulated sugar
• 1 1/2-2 teaspoons kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon ground cumin or coriander
• 1/2-1 teaspoon smoked paprika or regular paprika
• 1/4-1/2 teaspoon red pepper flakes or cayenne pepper
• 1 teaspoon dried oregano or thyme (or 1 tablespoon fresh herbs, chopped)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1-2 tablespoons neutral oil (for sautéing)

Instructions

 

1. Prep the vegetables by coring and dicing the tomatoes into small 1/2-inch pieces. Finely chop the onion and bell pepper to a similar size. Mince the garlic and grate the ginger, if using.
2. Set a wide saucepan or Dutch oven over medium heat and add the neutral oil if using. Add the chopped onion and bell pepper and cook for 5–7 minutes, stirring, until softened and lightly golden at the edges.
3. Stir in the garlic and ginger and cook for about 1 minute, just until fragrant but not browned.
4. Add the chopped tomatoes to the pot and stir well. Pour in the vinegar, then add the sugar, salt, mustard seeds, paprika, red pepper flakes if using, herbs, and any optional spices. Stir in the tomato paste and Worcestershire sauce, if using.
5. Bring the mixture to a gentle boil over medium heat, then reduce to a steady simmer. Cook uncovered for 25–40 minutes, stirring every few minutes, until the relish has thickened and looks glossy and spoonable rather than soupy.
6. Taste the thickened relish and adjust the seasoning. Add more salt for flavor, a splash more vinegar for brightness, or a little extra sugar if it tastes too sharp. If you want more heat, add a pinch more red pepper flakes and simmer for 2–3 minutes longer.
7. Remove the pot from the heat and let the tomato relish cool for 15–20 minutes. Spoon into clean jars or containers, leaving a little headspace, seal, and chill completely in the refrigerator. For best flavor, let it rest overnight before serving.

Notes

Nutrition Information
Approximate per 2-tablespoon serving (about 12 servings total): 35 calories; fat 0.5 g; saturated fat 0 g; carbohydrates 8 g; fiber 1 g; sugars 6 g; protein 1 g; sodium 160 mg. Values will vary based on exact vegetables used, sugar amount, and any optional add-ins.