EASY TOMATO RELISH
SKIP THE CANNING, SAVOUR THE FLAVOUR
Whether you’ve grown your own or scooped up a basket at your local farmers’ market, this relish is the perfect way to showcase tomatoes at their sun-ripened best. Forget complicated preserving techniques! This no-canning recipe is wonderfully simple and prepped in under 30 minutes. Serve alongside your favourite grilled mains or as part of a charcuterie board. So good!
Did You Know?
Tomatoes are one of the best sources of heart healthy lycopene, an antioxidant that gives them their bright red colour. A staple of the Mediterranean diet, tomatoes are an excellent source of Vitamins C, A, K, B6 and folate and also, a great source of fibre for digestive health.
INGREDIENTS – 2 cups (500 ml) yield
- 3 large tomatoes, diced
- ½ cup (125 ml) onion, finely diced
- 3 garlic cloves, finely chopped
- 2 teaspoons (10 ml) olive oil
- 1 ½ teaspoons (7.5 ml) fish oil
- 1 Tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) honey or maple syrup
- ½-1 teaspoon (2.5-5 ml) red chilli flakes, optional
- 3 Tablespoons (45 ml) fresh cilantro, finely chopped
- Salt & freshly ground black pepper, to taste
INSTRUCTIONS
- Heat a frying pan on medium-high and add the olive oil, tomatoes, garlic and onions.
- Cook until the tomatoes and onions are softened and slightly browned. Transfer to a mixing bowl.
- Stir in the fish oil, rice vinegar, honey or maple syrup, red chilli flakes (if using), and salt and pepper to taste.
- Fold in the fresh cilantro.
- Chill for 30 minutes before serving. Keeps in the refrigerator for up to 4 days.
NUTRITION
SERVING: ¼ cup (63 ml) | Calories: 25 kcal Carbohydrates: 4 g | Protein: 0.6 g | Fat: 1 g | Sodium: 140 mg from fish sauce/added salt | Fibre: 0.8 g
ENJOY!