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Tomato relish

Posted by Nigel Brown
Nigel Brown
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on Thursday, 28 November 2013
Christmas is creeping closer (Advent starts on Sunday after all) so now's the perfect time to make that tomato relish, ready for Boxing Day's cold meat and salad... Nigel Brown recipe

  • Rapeseed oil, for frying
  • 2 red onions, finely chopped
  • 10 tomatoes, finely chopped
  • 150g demerara sugar
  • 150ml red wine vinegar
  • 1 cinnamon stick
  • tabasco, to taste


Heat a little rapeseed oil in a frying pan and cook the onions until softened. Add the tomatoes and mix well, then add the sugar, vinegar and cinnamon and bring to the boil.

Simmer for 20 minutes. Season to taste with Tabasco sauce, salt and pepper and set in sterile jars with tight fitting lids.

Store the relish in your fridge for 1 month for best results.
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