Serves 2
60 min
Onion-Tomato Relish
Recipe GLPRc738d8be620d69
A bright, tangy relish made from slowly caramelized onions and canned tomatoes, seasoned with cider vinegar, sugar, and a hint of cayenne. This traditional condiment is perfect for serving alongside grilled meats, sandwiches, or as part of a charcuterie spread. The deep sweetness of the onions balances beautifully with the acidity of the vinegar.
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Ingredients
2 tablespoons canola oil
3 medium yellow onions (about 1 ½ pounds total), finely chopped
⅓ cup canned diced plum tomatoes with juice
1 teaspoon sugar
3 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons coarse salt
Pinch of cayenne pepper
Directions
Heat the canola oil in a large, heavy-bottomed skillet or Dutch oven over medium heat until shimmering.
Add the finely chopped yellow onions to the hot oil, stirring frequently. Cook for 30 to 35 minutes, stirring occasionally, until the onions are deeply caramelized and have turned a rich golden to amber color. They should be very soft and have released their natural sugars.
Add the canned diced plum tomatoes along with their juice to the caramelized onions, stirring to combine.
Stir in the sugar, cider vinegar, coarse salt, and cayenne pepper until fully incorporated.
Reduce the heat to low and simmer gently, uncovered, for 8 to 10 minutes to allow the flavors to meld and the mixture to thicken slightly. The relish should reach a jam-like consistency.
Remove from heat and allow to cool to room temperature before serving. The relish can be served warm or at room temperature and will keep refrigerated for up to two weeks.
