This homemade fresh cherry tomato relish recipe uses just 6 ingredients and is the perfect way to use up all the vine-ripened tomatoes from your garden. No garden, no problem, the Farmers Markets are filled with lovely cherry and grape tomatoes for this simple relish recipe.
So many uses for a fresh tomato relish, try it as an appetizer on Crostini or as an accompaniment to a pan-fried salmon or other fish.
Table of Contents
What type of tomatoes to make the relish?
- Cherry Tomatoes
- Green Tomatoes
- Heirloom Tomatoes
- Garden Tomatoes
Other fresh tomato recipes you may enjoy include my easy Avocado Pico de Gallo Tomato Salad. This fresh tomato relish is perfectly delightful topped on homemade Crostini.
- Heirloom Cherry Tomato : It's important to only use fresh fully ripe tomatoes. The chopped tomatoes don't need to be de seeded.
- Red Onion: The red onion give the relish a nice bite.
- Apple Cider Vinegar: The vinegar gives the relish that, well tangy relish flavor. Good substitutes include balsamic vinegar or red wine vinegar.
- Dried Italian Parsley: You can use a dried parsley if fresh not available. Spice up the relish with a few sprinkles of red pepper flakes.
- Kosher Salt: This type of salt has a clean flavor and really brings out the tomato flavor. I don't recommend using iodized table salt for this recipe. Just a dash is needed.
- Sugar: A little sugar brings out the sweetness in the tomatoes.
Chop the tomatoes finely and place them in a small bowl.
Mix in the apple cider vinegar, salt, sugar, and Italian parsley.
Cover the bowl and set aside until ready to use. The tomato relish is best served at room temperature. The longer the relish sits the more the flavors develop so this is a good condiment to prepare the day before.
Visit the web story for this cherry tomato relish recipe.
You can use the basic recipe and add extra ingredients.
- For a spicy relish sprinkle in a few red pepper flakes.
- Add chopped sweet onion and green peppers.
More easy condiment recipes
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Fresh Tomato Relish
- 10-12 Heirloom cherry tomatoes chopped
- 1 tablespoon red onion, minced
- dash salt
- ½ teaspoon sugar
- 1 tablespoons dried Italian parsley
- 1 teaspoon apple cider vinegar
- Chop the tomatoes fine and place in a small bowl.
- Mix in the apple cider vinegar, salt, sugar and parsley. Stir with a small spoon or spatula.
- Cover the bowl with plastic wrap and set aside until ready to use.
- The tomato relish is best served at room temperature.
- Recipe can be doubled or tripled.
Ways to Use Tomato Relish
- Great as a condiment on a sandwich or burger.
- I love tomato relish for fish, warmed and topped on pan fried salmon.
- No-cook relish is great as a salad dresing over a green salad.
- Mix the tomato relish into meatloaf.
- My favorite way is to add a heaping tablespoon spread to a grilled cheese, so yummy!
You need very little to make this no-cook recipe, just a small bowl, a sharp knife, spoon or spatula, I love my mini spatula set from Hierloom Living and a measuring spoon.
A Mezzaluna Chopper (←affiliate link) makes chopping up the ingredients a snap and you can chop fine or coarse depending on your preference. I learned how to use this tool while living it Italy and highly recommend every kitchen have one. 🙂
How to Store Leftover Relish
If you won't be using it the same day then cover and store it in the refrigerator. Let come to room temperature before serving.
Use only fresh ripe tomatoes. Although we can buy tomatoes year-round the best tomatoes are in season from May to October.
Thanks for coming! Let me know what you think or share a tip.