A tomato relish for every season

tomato relish

When the entertaining (read: feasting) season is in full swing, I like having standbys in the fridge, something that can take something ordinary to the next level. They don’t have to be overly fancy or luxurious. The only criteria is that these standbys are flavour-packed and perhaps bring an unexpected twist, to shake things up a bit. I’m not clear on what the proper name of this tomato dish is. I call it a relish, but it could also be more of a chutney or jam (depending on how long it is stewed for).

I first made this when I craved a tart, sweet and chunky topping to accompany our weekly sliders. It cut through the greasiness of the beef patties perfectly, and we (two adults and two kids) nearly polished off the whole lot of relish in one sitting. My 2-year old daughter even demanded to have it neat (“only tomato”, she said)! But I placated her by topping an omelette with it instead, and she enjoyed every bite. After that meal, I immediately made a second batch. This relish is a molten cheese sandwich’s soulmate. It would also serve as a delicious filling for a savoury tomato galette, topped with soft chèvre. Best of all, I envision it being very yummy with crunchy lettuce and leftover Thanksgiving turkey, between warm slices of toasted bread.

About Dawn Chia

Dawn, a lanky food-crazed lady, started out writing for lifestyle magazines, and later spent several years in banking. When not eating, she's cooking, reading about, hankering after, and writing about food. On her first date with her boyfriend (now husband), they dined at four restaurants across Singapore. He's gained 25lbs since, and their culinary escapades continue after welcoming two rotund angels. Dawn's committed to feeding them with the best, and creating lasting food memories and traditions for her family.