You don't have javascript enabled! Please download Google Chrome! ROAST TOMATO & RED CAPSICUM RELISH - The Wholehearted Cook


Dani VennPlant Based Vegan, Veggie

I do adore a good old fashioned condiment to spice up the simplest of dishes and homemade tomato relish is such a fabulous way to make use of Blush tomatoes, that are so juicy and sweet. Tomato relish is the perfect addition to a summer BBQ or to jazz up your next cheese platter and making your own is surprisingly easy. I find that roasting tomatoes and capsicums before simmering them away in a pot gives the relish a delicious smoky flavour. Add in some spices or perhaps some chilli and you have yourself a little jar of happiness that keeps on giving.

Naturally I’ve found refined sugar alternatives to give the relish a little sweetness as many store-bought relishes are loaded with too much of the white stuff. But a little rice malt or maple syrup does the trick. Relish is a nice way to preserve the seasons tomato bounty as well as storing in a pretty jar and gifting to a friend. Next thing you know you’ll be joining the CWA! Enjoy


Roast Tomato & Capsicum Relish

Makes approx. 2 cups of relish

Prep Time: 10 mins

Cook Time: 60 mins


500g Amoroso Blush tomatoes (available at Coles)

2 tablespoons olive oil

½ teaspoon salt

2 red capsicums

½ brown onion, finely diced

1 teaspoon finely diced garlic

½ cup maple or rice malt syrup

1 – 2 tablespoons apple cider vinegar

2 teaspoons mustard seeds

2 star anise

1 cinnamon stick



Pre-heat fan forced oven to 200 degrees, line a baking tray with baking paper.

Place tomatoes on baking tray and drizzle with about a tablespoon of olive oil and a little salt. Pop into the oven to bake for about 20 – 30 (depending on size of your tomatoes) minutes, skins should be blistered.

On a gas stove top, light two of the smallest elements and place capsicums directly on top of flame, turning occasionally as the skin blisters and blackens. When capsicum looks completely charred, turn off heat, allow capsicum to sit for a few minutes before placing in a plastic bag. Tie a knot in the bag and allow capsicums to sweat for 10 minutes before opening bag and gently peeling off the charred skin. Remove any seeds and stalk and chop capsicum into a small dice.

Place remaining olive oil into a saucepan, add onion and garlic and sauté until softened. Add tomatoes and any excess juice left on the baking tray, removing any large skin that is too tough. Add chopped capsicums, maple syrup, mustard seeds, star anise and cinnamon stick, allow to simmer for 15 – 20 minutes until thickened and looks like relish! Also give it a taste, it may need some more acidity or sweetness, adjust according to your taste.

Don’t forget to pick the spices out before bottling in a sterilised jar! Enjoy on a homemade burger, toastie or to jazz up a  cheese platter.

This is a proudly sponsored post by Costa Group

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