Sunday, June 5, 2011

Tomato Relish

We had our first BBQ of the season last night. For the vegetarians I grilled some portabello mushrooms and served them in a bap with salad, brie and this relish. They went quickly!

As it has a high sugar content and contains vinegar, it should keep, so I made extra for the next BBQ :-)


-6 medium sized tomatoes, diced
-1 large red onion, diced
-1 red pepper, seeds removed and diced
-1 clove garlic, crushed
-1 red chilli, chopped
-150 ml white /red wine vinegar
-150g sugar
-2 tsp ketchup
-1 tsp mustard seeds
-2 tsp sunflower oil

1. Heat the oil in a large pan and gently fry the onion and pepper until soft. Add the tomatoes, mustard seeds, garlic, ketchup and chilli and fry for 3 - 4 minutes more.
2. Add the sugar and vinegar and turn up the heat. Stirring frequently, cook until the sugar has dissolved and there is very little liquid left.
3. Leave to cool and serve at BBQs or with cheese, or preserve in sterilised jars.


  1. Sarah, you sure know how to put on a party! What do I have to do to get on the invitation list? Your tomato relish with portabellos sounds incredible. I think your blog's name would work just as well as your restaurant!

  2. hi Mario, thanks! I don't know about a restaurant but maybe a café one day :-)

    I have been following your write ups on your travels around Italy recently, I'm jealous! I'd love to go on a road trip round Italy one day, just to taste all the lovely food. Looks like you had a nice time!

  3. never thought i would enjoy a mushroom burger so much:)!