Name: How to Make Tomato Relish
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pounds ripe tomatoes, cored and chopped; 1 medium yellow onion, finely diced; 1 small red bell pepper, finely diced; 2 cloves garlic, minced; 1 small jalapeño or serrano, minced (seeds removed for milder heat); 1 teaspoon fresh grated ginger; 1/2 cup apple cider vinegar; 1/3 to 1/2 cup granulated sugar; 2 tablespoons tomato paste; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika or sweet paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon neutral oil (canola, avocado, or light olive oil); 1 tablespoon brown sugar (to replace part of the white sugar); 1 teaspoon mustard seeds; 1 teaspoon Worcestershire sauce; 1 squeeze fresh lemon or lime juice, to taste

How to Make Tomato Relish tastes bright, tangy, a little sweet, and just spicy enough to keep things interesting, and it works for busy home cooks who want a big flavor payoff in under an hour. This recipe fits meal preppers, sandwich lovers, burger fans, and anyone who wants a versatile condiment that tastes way better than store-bought jars. I first made a version of this in a tiny apartment kitchen with one dull knife and a wobbly cutting board, so you can absolutely pull this off in a regular home kitchen.

Why Choose This How to Make Tomato Relish

This tomato relish gives you a bold, fresh flavor that upgrades simple food like grilled chicken, veggie burgers, eggs, and sandwiches. You control the sweetness, heat, and texture, so it fits your taste instead of a factory recipe.

You only need basic pantry ingredients and about 45 minutes of mostly hands-off simmering. The relish keeps well in the fridge, so you cook once and enjoy it all week.

“This tomato relish tastes like summer in a jar and turns plain weeknight dinners into something special. ★★★★★”

Ingredients You’ll Need

Fresh produce

2 pounds ripe tomatoes, cored and chopped
- Roma or plum tomatoes work great because they cook down thick.
- Use cherry or grape tomatoes if that is what you have; just halve them.
1 medium yellow onion, finely diced
1 small red bell pepper, finely diced (optional but adds sweetness and color)
2 cloves garlic, minced
1 small jalapeño or serrano, minced (remove seeds for mild heat)
1 teaspoon fresh grated ginger (optional but adds a nice zing)

Pantry ingredients

1/2 cup apple cider vinegar
- White vinegar works in a pinch but tastes sharper.
1/3 to 1/2 cup granulated sugar
- Start with 1/3 cup and add more at the end if you want it sweeter.
2 tablespoons tomato paste
- This thickens the relish and deepens the tomato flavor.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika or sweet paprika
1/4 teaspoon ground cumin (optional, adds a warm note)
1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
1 tablespoon neutral oil (canola, avocado, or light olive oil)

Optional flavor boosters

1 tablespoon brown sugar in place of part of the white sugar for a deeper caramel note
1 teaspoon mustard seeds for a slight crunch and tang
1 teaspoon Worcestershire sauce (use a vegetarian brand if needed)
A squeeze of fresh lemon or lime at the end if you want extra brightness

Equipment

Large, wide skillet or saucepan with a heavy bottom
Cutting board and sharp knife
Wooden spoon or heatproof spatula
Measuring cups and spoons
Small bowl for spice mix
Clean glass jars or containers with tight lids for storage

Tips & Tricks

Chop the tomatoes small so they break down faster and give you a thicker relish.
Use a wide pan instead of a deep pot so the liquid evaporates quicker and the relish thickens nicely.
Taste near the end of cooking and adjust salt, sugar, and vinegar until the flavor hits that sweet-tangy balance you like.
Add the sugar in stages if you feel unsure; you can always add more, but you cannot pull it back out.
Stir often toward the end of cooking so the natural sugars do not scorch on the bottom.
If the relish looks too thin, keep simmering on low heat until it reaches a jammy consistency.
If the relish tastes too sharp, add a teaspoon of sugar at a time and cook a few minutes between each addition.
If the relish tastes too sweet, add a splash of vinegar and a pinch of salt to bring it back into balance.
Use ripe but not mushy tomatoes; pale, hard tomatoes give a flat flavor.
Cool the relish completely before you move it to jars so condensation does not water it down.

How to Make How to Make Tomato Relish

Step 1: Prep the vegetables

Wash and dry the tomatoes, onion, pepper, and jalapeño. Core the tomatoes and chop them into small pieces about 1/2 inch. Dice the onion and red bell pepper finely so they soften quickly and blend into the relish. Mince the garlic, jalapeño, and ginger.

Step 2: Toast the spices and soften the aromatics

Heat the oil in a large wide skillet over medium heat. Add the mustard seeds if you use them and cook until they start to pop, about 30 seconds. Add the diced onion and red bell pepper and cook 5 to 7 minutes until they turn soft and lightly golden. Stir in the garlic, jalapeño, and ginger and cook 1 minute until fragrant.

Step 3: Add tomatoes and seasonings

Add the chopped tomatoes to the pan and stir well. Mix in the tomato paste, salt, pepper, smoked paprika, cumin, and red pepper flakes. Pour in the apple cider vinegar and sprinkle in the sugar. Stir until everything looks well combined and the tomato paste dissolves into the mixture.

Step 4: Simmer and thicken

Bring the mixture to a gentle bubble over medium heat. Lower the heat to medium low so it simmers steadily but does not splatter too wildly. Cook 25 to 35 minutes, stirring every few minutes, until the tomatoes break down and the relish thickens to a jammy texture. Scrape the bottom of the pan as you stir so nothing sticks.

Step 5: Adjust flavor

Taste the relish once it thickens. Add more salt if the flavor tastes dull, a splash of vinegar if it tastes too sweet, or a teaspoon of sugar if the vinegar feels too sharp. Stir in Worcestershire sauce or a squeeze of lemon or lime if you want extra depth or brightness. Cook 2 to 3 minutes more after any adjustment so the flavors settle.

Step 6: Cool and store

Turn off the heat and let the tomato relish cool in the pan for about 15 minutes. Spoon it into clean jars or containers once it stops steaming heavily. Let it cool to room temperature, then seal and move it to the fridge. The relish will thicken a bit more as it chills.

What to Serve with it?

Spoon tomato relish over grilled chicken, turkey burgers, veggie burgers, or black bean patties for a big flavor upgrade. Use it as a spread on sandwiches, wraps, and breakfast egg sandwiches in place of ketchup. Serve it next to roasted potatoes, sweet potato fries, or grilled vegetables as a dipping sauce. Stir a spoonful into cooked rice, quinoa, or pasta salads to add color and tang.

Storage Options

Store tomato relish in airtight containers in the fridge for up to 2 weeks.
Freeze portions in small freezer-safe containers or zip bags for up to 3 months, leaving a little space at the top for expansion.
Thaw frozen relish overnight in the fridge or place the sealed container in a bowl of cool water until it loosens.
Reheat gently in a small saucepan over low heat or in the microwave in short bursts, stirring often, until it warms through.