Roasted Tomato Relish

Name: Roasted Tomato Relish
Total time: 45 minutes
Yield: 10+
Ingredients: 700g Plum Tomatoes, cut into quarters; 2 tbsp Mellow Yellow Balsamic Vinegar Dressing; 1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil; 1 large onion, finely diced; 2 large cloves of garlic, minced; 1 bay leaf; 3 tbsp caster sugar; 75ml white wine or white wine vinegar; Smoked paprika (optional); Salt & pepper to season

10+

45 minutes

This decadent roasted tomato relish is the ultimate summer tomato recipe, perfect for when ripe, seasonal tomatoes are at their sweetest. Bursting with rich, caramelised flavour, it brings a touch of magic to burgers, cheese boards, charcuterie, salads, sandwiches, and more – a truly versatile homemade relish that elevates almost anything.

We slow-roast fresh tomatoes in the oven with our Mellow Yellow Balsamic Vinegar Dressing to intensify every drop of flavour, then simmer on the hob to create a thick, glossy, small‑batch tomato relish that’s both sweet and tangy. It’s an easy, irresistible homemade condiment you’ll want to make on repeat all summer long.

Method

1

Preheat the oven to 195C
2

Place the tomatoes in a roasting dish, season and drizzle with the Balsamic Vinegar Dressing. Place in the oven to roast for 25-30 minutes until sizzling with blistering skins.
3

Heat the Mellow Yellow cold pressed rapeseed oil in a pan and cook the diced onion for 6 minutes until softened. Add the garlic and cook for a further 2 minutes, followed by the vinegar, caster sugar, paprika (if using) and bay leaf. Tip in the tomatoes and their juices and cook on a low heat until reduced and thickened.
4

Remove the bay leaf and store in sterilized jars in the fridge until ready to use.