Homemade Tomato Relish Recipe - No canning required! With sweet, juicy tomatoes, onions and spices, this condiment is simple to make and just and delicious. Perfect if you have a bumper crop of tomatoes.
This fresh tomato recipe is fantastic on a turkey burger, give it a try I think you'll really love it!
❤️ Why you'll love this recipe
Tomato Relish is tangy, sweet and delicious! It only takes 15 minutes to make and lasts for a couple weeks in the refrigerator.
If you have a tomato.... or two..... or ten! This will help you preserve some of those and trust me, it will be your new favorite condiment!
- tomatoes - you can use any variety or color of ripe tomatoes, the tastier the tomato the better the tomato relish will taste.
- for seasoning, you'll need salt, pepper, sugar and celery seed.
- red wine vinegar - in addition to the tang you'll get from it helps preserve the tomatoes.
- jalapeño peppers or Fresno chili's - either will be great.
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Dice the tomatoes and onion.
- Slice the pepper in half and mince well. If you don't like heat, be sure to to remove the ribs and seeds.
- Mix everything together.
- Pour into a jar.
- Let stand for at least an hour.
Chutney is slow cooked and thick and often made with fruits. Relishes are finely diced or grated - this requires no cooking at all!
Not at all! That's one of the reasons it's so simple to make!
There's no need to cook the recipe. Between the acidity from tomatoes and vinegar it preserves the tomatoes.
Pickles are preserved in a brine. Relishes are made up of chopped vegetables.
- You can use any type of tomatoes available; cherry, Roma or beefsteak. Organic or heirloom or the regular variety. Any color works too! Of course the more flavorful the tomato, the better the relish.
- Choose firm ripe tomatoes, overripe or green would not be a good choice.
- Consider doubling the tomato relish recipe! Why? Because the first time I made it.... we ate it all! So then I had to make it again and we ate it also! Refrigerate any leftovers.
Expert Tip: Do not try and can the relish, there is not enough acid to preserve the tomatoes.
I'm excited to share my homemade Tomato Relish recipe with you. This recipe has been in our family for over 100 years, passed down from generation to generation!
There are so many uses for homemade relish, here are a few of my favorites!
- Toss it in macaroni salad for an extra added zing!
- Layer it on a toasted bagel with cream cheese, delish!
- Use it as a light salad dressing - it really has great flavor!
- Exchange tomato relish for pickles in potato salad - yum!
- Finish off a grilled veggie patty - everyone will be saying WOW that's good!
- Better yet - enjoy with my Slow Cooker Mushroom Burger!
- Topping grilled vegetables with tomato relish will give them extra flavor.
- Slather on Toast Points
- It's delicious on eggs; fried, scrambled or an omelet!
- Add it to your Egg Salad to give it an extra POP!
- Top off your favorite burger!
Alabama White Sauce - tangy and delicious, I love this as a dipper for chicken and it's a delicious salad dressing. Need more ideas? Just dip a French fry in it and you'll love it!
One of my favorite homemade sauces is this super yummy Plum BBQ Sauce Recipe, it's sweet and a little spicy, perfect on pork or chicken!
Pollo Tropical Cilantro Lime Sauce is outstanding! It's great to dip chicken or pork, terrific for fries as well!
Homemade Tomato Relish Recipe
- 1 cup tomatoes finely diced
- ½ yellow onion finely diced
- ½ jalapeño pepper finely diced,
- 2 tbsp sugar
- 2 tbsp red wine vinegar
- ½ tsp celery seed
- ½ tsp salt
- ½ tsp pepper
- Start by removing the stem of the tomato and finely dice. Do the same with the onion and place them in a bowl.
- Next slide the pepper in half and scrape out the ribs and seeds, finely dice.
- Add the salt, pepper, celery seeds and sugar.
- Using a spoon, miix together all of the ingredients. Allow it to stand at room temperature for about an hour and it's ready to enjoy! Refrigerate leftovers. This keeps in the refrigerator up to two weeks.