Tomato relish

Tomato relish – gluten free, grain free, clean, vegan, vegetarian and paleo friendly.


Day 6 of condiments, sauces and dips.

Back in Coffs Harbour when I was just out of school, I worked for my dad on his and his mate, Mr Wilberforce’s farm. They grew all kinds of veggies that were sold to the local suppliers. I recall hot Summer days picking vine ripened tomatoes and smelling the strong tomato aroma that permeated from their skin. Each morning at 10 o’clock, Mrs Wilberforce would call out to us for morning tea. We sat around the kitchen table and the adults drank tea while I guzzled cold lemon cordial and ate home made rock cakes.

Years later when I moved to Sydney, I bought all my tomatoes from the supermarket. The lack of tomato smell and flavour was such a disappointment but it was all that was on offer. Nowadays I buy my tomatoes fully ripened on the vine from the local farmer’s market. The smell always takes me back to those days on the farm.

Today’s recipe is all about delicious, vine ripened tomatoes made into a relish that is much less sweet than the pre-bought stuff. This tomato relish would taste great slathered on burgers or vegetable fritters like my zucchini fritters. Make sure you purchase flavourful, vine ripened (preferably organic) tomatoes that smell like tomatoes should.



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Why this is so good for you


Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Onions  strengthen the immune system, help regulate blood sugar, reduce inflammation, reduce the risk of gastric ulcers, help fight asthma, chronic bronchitis, hay fever, diabetes, inhibit stomach cancer and detoxify the body from heavy metals.
Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.
Chillies  fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.
Ginger inhibits inflammation, helps relieve pain, relieves nausea, boosts immunity, reduces risk of heart attack, helps prevent and treat fatty liver disease and helps relieve gastrointestinal irritation.
Cumin helps asthmatics, diabetics, helps fight cancer, aids digestion, helps relieve constipation, helps relieve insomnia, helps fight viral infections, boosts the immune system, helps fight anemia, promotes healthy, beautiful skin and helps remove toxins from the body.
Apple cider vinegar  fights diabetes, aids digestion, reduces the risk of heart diseases, aids in weight loss, helps relieve upset stomach, boosts energy, helps the body detox and helps alleviate sinus infection, sore throats and headache.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body,  helps reduce acid reflux and helps the intestines absorb nutrients.
Coconut sugar is a natural, unrefined sweetener that’s not addictive like refined white sugar. It aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.



Love, Tash x


Tomato relish

* To make the relish a little spicier, leave some chilli seeds in.


  • Oil of choice
  • 1 red onion, finely chopped
  • 2 teaspoons finely chopped ginger
  • 1 large, long red chilli, de-seeded and finely chopped
  • 2 cloves garlic, crushed
  • 3 cups chopped vine ripened tomatoes (I used 4 tomatoes)
  • 2 - 3 tablespoons coconut sugar
  • 1/4 cup apple cider vinegar
  • 2 teaspoons cumin powder
  • Pinch of allspice (softer version of clove)
  • 1/4 teaspoon turmeric powder
  • 1 dried bay leaf
  • Fine pink Himalayan salt and cracked black pepper, to taste


  1. Heat oil in a medium saucepan over medium low heat. Add onion, ginger and chilli and cook, stirring till soft and translucent. Add garlic. Cook for 2 minutes.
  2. Add tomatoes and stir until they break down.
  3. Add sugar, vinegar, cumin, allspice, turmeric and bay leaf and cook until mixture thickens. Remove bay leaf and season with salt and pepper.
  4. Adjust with extra coconut sugar and/or more spices if needed.

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