Authentic Italian Tomato Relish

Another classic, one of the reason why Pane e Latte’s PRT is a staple. Grab a couple of kilos of cooking tomatoes, some apple cider vinegar, a couple of onions, a bit of garlic and that’s it. Ah, don’t forget the sugar. Let the slow heat do the rest. Use it for breakfast, lunch, dinner, snack..it’s such a versatile recipe!


  • 2kg ripe cooking tomatoes, diced
  • 200g brown onion, thinly sliced
  • 100g apple cider vinegar
  • 5 garlic cloves, minced
  • 120g caster sugar
  • A.R. Extra virgin olive oil
  • A.R. Cooking salt


  1. Sprinkle salt over the tomatoes and leave them overnight
  2. The next morning, pour off the liquid.
  3. Sweat the onions with enough olive oil to cover the base of a casserole, add a pinch of salt and cover.
  4. Once onion is soft, add the remaining ingredients, mix them well and bring it to boil.
  5. Reduce until desired consistency is achieved (please note that once your relish will cook down, will become even thicker).


  • This recipe also works with other types of oil like canola or extra virgin olive oil (although extra virgin olive oil has is our favourite).
  • Lemon juice can be used instead of the apple cider vinegar.
  • This is a base recipe, feel free to go crazy with your favourite spices.
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