Roasted Tomato ‘Relish’

The combinations of tomato flavours and textures in this 'relish' are really delicious. Part-salad, part-salsa; this is a tasty (and very healthy) side for BBQs, for Paella, Pizza and all sorts of grilled meat and fish.


  • Larger Tomatoes
  • Cherry Tomatoes
  • Red Onion
  • Fresh Red Chilli
  • Fresh Coriander
  • Lime (or Red Wine Vinegar)

Wash and halve the larger Tomatoes and roast them in the oven at 180˚c, brushed with a little Olive Oil and a sprinkle of Salt, for 40 minutes or so until they are squashy and sweet, and are starting to char just a little around the edges

Meanwhile, wash and halve the Cherry Tomatoes too

Very finely dice the Red Chilli and the Red Onion – and add to a bowl with the juice of half a Lime (or a tablespoon of Red Wine or Cider Vinegar)

When the roasted Tomatoes are done, layer up the salad… Roasted Tomatoes first, then fresh Cherry Tomatoes and then the Red Onion and Chilli Lime mix…

If you leave it to mellow for half an hour or so before you eat, the Relish gets tastier!

Chop some fresh Coriander and Mint and sprinkle this over the Tomatoes just before serving

This is great with Paellas, with BBQs and in particular with white fish (grilled or in fishcakes).  It is also a winning combination with Mac’n’Cheese type dishes, or with Lasagne – maybe Parsley or Basil would be good herbs to use in this relish with pasta dishes?

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