There\u2019s something wonderfully old-fashioned and satisfying about opening a jar of homemade tomato relish. It\u2019s not just about the taste \u2014 though that sweet, spicy tang certainly hits the spot \u2014 but about the memories wrapped up in every spoonful.<\/p>\n\n\n\n
For many Australians, particularly those raised in the country or lucky enough to have known their nan\u2019s kitchen well, tomato relish is part of the family fabric. It\u2019s what you slathered onto a sausage in bread at every footy fundraiser. It\u2019s what made a simple cheese sandwich taste like a little luxury. And most importantly, it\u2019s what was made with care \u2014 slowly simmered on the stove, labelled with a biro on masking tape, and tucked neatly into the pantry for the year ahead.<\/p>\n\n\n\n
Today, we\u2019re diving into a beloved homemade tomato relish recipe in the spirit of Aussie \u2014 one that\u2019s simple, reliable, and timeless.<\/p>\n\n\n\n
Tomato relish is a bit like that dependable friend who never lets you down. It jazzes up a meal, adds zing to plain food, and often saves the day when you\u2019ve got \u201cnothing in the house\u201d \u2014 because a good jar of relish can turn toast, leftovers, or boiled eggs into something satisfying.<\/p>\n\n\n\n
But this is more than just pantry filler. It\u2019s a little act of love, passed on through generations. Every jar speaks of patient stirring, homegrown tomatoes, and the quiet magic of taking simple ingredients and making something special.<\/p>\n\n\n\n
I remember one year, our neighbour Mrs. Winifred brought over three jars as a Christmas gift \u2014 all neatly wrapped in reused fabric with cotton string. \u201cMade with my last summer tomatoes,\u201d she said, with a wink. That relish stretched far into winter, and every time I opened the jar, I could almost feel the sunshine of her back garden.<\/p>\n\n\n\n
No frills. Just pantry staples and garden goodness.<\/p>\n\n\n\n
Put the tomatoes and onions into a large bowl, sprinkle over the salt, mix gently, cover, and let it rest overnight. This step helps draw out the moisture and brings out the natural sweetness in the tomatoes.<\/p>\n\n\n\n
Many older cooks will tell you not to skip this step. \u201cIt\u2019s what makes the flavours round and mellow,\u201d my aunty June always said.<\/p>\n\n\n\n
Next day, drain off the liquid and transfer everything into a large heavy-based saucepan. Add sugar and vinegar. Bring it up to a gentle simmer, then reduce heat and cook for about 1\u00bd to 2 hours, stirring occasionally.<\/p>\n\n\n\n
Let it thicken naturally. This part can\u2019t be hurried. Put the kettle on, play the radio, and enjoy the aroma filling your home. It\u2019s a true \u2018slow food\u2019 moment.<\/p>\n\n\n\n
When the mixture has thickened and reduced, add in the mustard, curry powder, cloves, and pepper. Cook for another 10\u201315 minutes to allow the spices to mellow and blend through.<\/p>\n\n\n\n
In a small bowl, mix the flour with the extra \u00bd cup of vinegar to make a paste. Stir it into the pot and let it simmer another 10\u201315 minutes until it reaches that perfect \u2018coat-the-spoon\u2019 texture.<\/p>\n\n\n\n
Sterilise your jars in a low oven (about 120\u00b0C for 15\u201320 minutes) while the relish finishes cooking.<\/p>\n\n\n\n
While the relish is still hot, spoon it into the warm jars. Wipe the rims, seal with clean lids, and let them cool on a folded tea towel. Once cooled, store in a cool, dark cupboard.<\/p>\n\n\n\n
Label each jar with the date \u2014 and perhaps a note if you\u2019ve given it your own twist. My cousin used to write \u201cextra spicy!\u201d or \u201cbest batch yet!\u201d and I still smile reading those today.<\/p>\n\n\n\n
Tomato Relish isn\u2019t just for toasties (though it\u2019s fabulous in one). Here\u2019s how our family loves to enjoy it:<\/p>\n\n\n\n
A crusty roll, a wedge of cheddar, some sliced apple, and a good spoonful of relish. Lunch, sorted.<\/p>\n\n\n\n
Forget store-bought sauce \u2014 a dollop of this on grilled sausages is the real deal.<\/p>\n\n\n\n
Spread it under your patty, or even stir some into mayo for a zesty twist.<\/p>\n\n\n\n
It\u2019s a lovely partner to eggy dishes \u2014 cuts through the richness beautifully.<\/p>\n\n\n\n
Sounds strange, but a spoonful in your spaghetti sauce adds a lovely depth of flavour.<\/p>\n\n\n\n
The grandmother of one of my friends never measured anything, but her tomato relish was always perfect. She\u2019d stand by her old enamel stove, apron dusted in flour from the scones she\u2019d made earlier, and stir with a wooden spoon worn smooth from years of use.<\/p>\n\n\n\n
\u201cWatch for the shine,\u201d she\u2019d say, holding up the spoon, \u201cYou want it glossy \u2014 not too runny, not too sticky. Just right.\u201d<\/p>\n\n\n\n
Every winter, she\u2019d gift each of her relatives a small jar, tied with ribbon. She didn\u2019t realise how special that was until she passed, and the last jar sat unopened for months. She finally had it with some cold roast chicken on a sandwich, and cried right there in the kitchen.<\/p>\n\n\n\n
That\u2019s the thing about recipes like this. They don\u2019t just feed the belly \u2014 they feed the soul.<\/p>\n\n\n\n
Absolutely. Think of this tomato relish recipe as your base, your canvas. Here are a few ways you can make it your own:<\/p>\n\n\n\n
As long as the sugar and vinegar proportions stay safe for preserving, you\u2019ve got room to experiment.<\/p>\n\n\n\n
Unopened and stored in a cool spot, up to a year. Once opened, keep it in the fridge and use within 6\u20138 weeks.<\/p>\n\n\n\n
Fresh is best, but if you\u2019re in a pinch, good-quality canned tomatoes will work. Just drain off any extra liquid before cooking.<\/p>\n\n\n\n
Plain flour gives a more traditional, hearty consistency. Cornflour can turn a bit jelly-like if not handled carefully.<\/p>\n\n\n\n
Aussie-style tomato relish isn\u2019t just a recipe. It\u2019s a little slice of history, a simple act of love, and a delicious way to honour the past while brightening today\u2019s meals.<\/p>\n\n\n\n
There\u2019s something so grounding about making your own preserves \u2014 the rhythm of chopping, stirring, pouring, labelling. It\u2019s slow living in a jar. And whether you\u2019re giving it as a gift or keeping it all to yourself, one thing\u2019s for sure: once you start making this, you\u2019ll wonder how you ever lived without it.<\/p>\n\n\n\n
So go on \u2014 grab those tomatoes, dust off your apron, and get that pot simmering. Your future self (and your sandwich) will thank you.<\/p>\n","protected":false},"excerpt":{"rendered":"
There\u2019s something wonderfully old-fashioned and satisfying about opening a jar of homemade tomato relish. It\u2019s not just about the taste \u2014 though that sweet, spicy tang certainly hits the spot \u2014 but about the memories wrapped up in every spoonful. For many Australians, particularly those raised in the country or lucky enough to have known […]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-2470","post","type-post","status-publish","format-standard","hentry","category-food"],"acf":[],"yoast_head":"\n