Tomato Relish
This easy tomato relish recipe is thick, smoky, and jammy — made with ripe tomatoes, red bell pepper, and smoked paprika. No canning required, just one pan and 45 minutes. Keeps in the fridge for up to two weeks.
Equipment
- Medium saucepan
- Wooden spoon
- Cutting board and knife
- Glass jar with lid
Ingredients
For the relish
- 3 cups ripe tomatoes, finely chopped (seeds and juices included)
- ½ cup red bell pepper, finely diced
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red chili flakes
Instructions
- Add chopped tomatoes, bell pepper, onion, and garlic to a medium saucepan over medium heat. Stir and let it start softening for about 5 minutes.
- Add brown sugar, apple cider vinegar, tomato paste, salt, black pepper, smoked paprika, and chili flakes. Stir well so everything is evenly combined.
- Reduce the heat to low and let the mixture simmer uncovered for 25 to 30 minutes. Stir occasionally as it thickens.
- Continue cooking until the relish looks glossy, thick, and jammy but still chunky, with visible pieces of tomato and pepper. Taste and adjust salt or sweetness slightly if needed.
- Let it cool slightly, then transfer to a glass jar. It will thicken more as it cools.
Notes
- This tomato relish recipe is meant to stay chunky. Avoid blending so you keep that spoonable, textured finish that works well for sandwiches and burgers.
- If your chunky tomato relish looks watery after simmering, keep cooking uncovered in 5-minute increments. The excess moisture needs time to reduce.
- For a deeper, slightly richer flavor, let the onions cook an extra 2 to 3 minutes at the start before adding the rest of the ingredients.
- Taste at the end and adjust. A small splash of vinegar brightens it, while a pinch of sugar balances acidity if your tomatoes are too sharp.
- This homemade tomato relish thickens further as it cools, so do not overcook it to the point where it turns paste-like.
- Works beautifully as a tomato relish for burgers, hot dogs, grilled chicken, or even spooned over cream cheese for an easy appetizer.
