Baking | Spicy Vine Tomato Relish … jars of goodness in season
“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
Lewis Grizzard
Spicy Vine Tomato Relish … I think this was a fitting end to my ‘harvest’ of cherry tomatoes. It was a tough choice. I waited forever, read almost 6 months, for the tomato plants to grow, then flower, then finally bear fruit.
Waited with baited breath to see if they would turn red, yellow or orange as the different packets of seeds suggested. Warded the hungry Coco off them as she took a serious shine to them and stole a mouthful whenever she could. I guarded them with my life. Literally.
Finally I got nice big bowlfuls to harvest, some cherry tomatoes and some plump bigger red ones too. I didn’t have the heart to eat them. I wouldn’t let anyone near them. Oh the irony. I could not bear to let them go!
This was the first time I had grown tomatoes and couldn’t believe my luck. They were so pretty. Nature never ceases to amaze. Fresh produce inspires like nothing else. I shot them whenever I could. They shone in every light. The shadows haunted me, in a good sort of a way that is. 
Thanks to Neel @ Learn Food Photography with his 30 Days of Better Food Photos, I dreamt, breathed, lived and shot tomatoes on the vine. All the time. Then reality struck! I had to get moving before they went away unsung. I headed for What Katie Ate. 
She always inspires. ALWAYS! I knew I had to make the Spicy Vine Tomato Relish. I whiled the day away experimenting with light again. So fulfilling. From pretty fresh tomatoes, to roasted on the vine tomatoes, to being stirred in the pot tomatoes, I lived it all. Tomato therapy!!
You might think I was walking the obsessive line, but I really enjoyed it. You might wonder what all the fuss about a simple relish is? This relish is like my baby. I feel emotional about it, have a deep connect with it. My heart sings each day when the lad comes back from school saying “That was the best sandwich ever. My friends think so too.“
I know what changed. Instead of tomatoes in his sandwich {with balsamic roasted vegetables, smoked chicken ham and cheese}, he gets a slathering of Spicy Vine Tomato Relish.
Serve it with crackers and crudites. Smoked chicken ham roll ups with a teeny relish hint within, mini burgers that get a spicy kick all make irresistible hors d’oeuvre. The spicy vine tomato relish is a great addition for the cheese board too. It’s something you can get creative with. With summer here, finger foods rule in our home. Yours?
Interestingly a recent survey in the UK by Ladbrokes Bingo found that 19% of women would prefer to bake or cook with their friends than hit the town with the girls. 40% said that they would put on a few nibbles & 23% said that they would lay on a buffet so finger food or food that is easily shared is popular!
Sign of the times to come? Never has food been so comforting, so uniting, so central to conversation, such an emotional experience. The more I immerse myself into this delicious world, the more emotional and connected I feel. I’d say join the party. Make relish! Have fun!
Bruschetta with some relish, feta and fresh herbs, a cheese platter with sharp cheddar and relish, chicken ham roll ups with mozzarella relish and crisp bell peppers… the possibilities are endless. I even slathered a focaccia sandwich with it. Nom Nom Nom…
Yesterday I woke up early and headed to the kitchen to make one last batch to use up the remaining tomatoes. I wished I could just preserve the little beauties on the vine. Relish was the next best option!
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Recipe: Spicy Vine Tomato Relish 
Summary: A Spicy Vine Tomato Relish full of flavour and savoury goodness that celebrates the magic of tomatoes on the vine. It’s handy to have a few jars in the fridge. A great way to preserve an abundant crop. Adapted from What Katie Ate
Prep Time: 10 minutes
Total Time: 2 hours
Ingredients:
- 3 cups baby vine tomatoes
- 1/2 a kilo fresh red tomatoes, peeled, chopped
- 1 head roasted garlic {I love garlic}
- 3 shallots, finely chopped
- 1/4 cup spice vinegar
- 1/4 balsamic vinegar
- 1 tsp mustard paste {or powder}
- 1/2 tsp red chili flakes
- 1/2 tsp garam masala {I didn’t have all spice}
- 1/2 tsp sugar
- Sea salt & freshly ground pepper
Method:
- Place tomatoes on baking sheet and roast until soft. Remove vines, if any.
- Place with remaining ingredients in a heavy bottom pan and simmer gently for about 1 1/2- 2 hours until reduced by about half. Taste and adjust seasoning if required.
- Cool and bottle.
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Also find me on The Rabid Baker, The Times of India
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
19 Comments
S
Deeba – it has been ages since I visited your blog – things have been busy with my little one. I love this beautiful, bright post – I am dying for tomato season to begin. Sending hugs your way. x s
Rosa
A beautiful relish! The flavors are wonderful.
Cheers,
Rosa
belllii
If only we could package the summer sun and enjoy it all winter long. This relish would give us that little vacation we need during the cold months.
Chetana
Loved the pics and you not alone Deeba, I feel the same for my bounty. Right now I have luscious green swiss chard at its peak and I don’t have a heart to pluck the leaves.
I love tomato relish…like it in a chicken schnitzel sandwich…yumm. Adding garam masala was a good one to give that Indianised kick…tagging the recipe. Thanks.
Sarvani (baker in disguise)
these photographs are so vibrant!! and I agree.. there is something about fresh produce and more so if its home grown.. it just brings out the creative cook in me!!
Ash (foodfashionparty@blogspot.com)
I’m always amazed at your stories, pictures and recipes..love em’ and you are my inspiration..
Soma
Absolutely gorgeous pictures. Bright and colorful like spring. My mother makes tomato relish and I love every bit of it.
Colette
My husband has ruined me.
He planted a veggie garden
and
turned me into a tomato snob.
Nithya
Looks delicious, can you also please share the sandwich recipe ?
Mcitp cert
love you post. your illustration is great with pictures.
Ana
Nice Efforts done. Useful Blog
Thanks & Regards
Nic
So colourful! I can’t wait for our seedlings to bear tomatoes, must remember this recipe.
neev
Im back again, have been so busy with parents visiting. While my mum was here she planted some tomatoes and and we got a good crop. They were red and juicy.
Would love to try this recipe, it would taste good with ghee dosa.
Love your pics.
Neev
neev
Hi Deeba,
Im back, had been busy with my parents over for sometime. My mum had planted some tomatoes while she was here and we had a good crop.
Your chutney will be good with some ghee dosas.
Love your pics too.
Archana
Delicious relish. Sadly I cannot make it now as its toooooooooooo hot and I do not want to stay in the kitchen .
Carole
Lovely work! Would you be happy to link it in to the current Food on Friday which is all about jams, jellies and relishes? This is the link . I do hope to see you there. Cheers
Carole
Deeba, thank you for adding this to our collection. I have signed up to follow you and hope you will follow Carole’s Chatter too. Cheers
Lynn @ Turnips 2 Tangerines
Beautiful pictures and wonderful looking relish! I will definitely be making this relish now that’s it’s tomato season:) Lynn @ Turnips 2 Tangerines