The Best Little Tomatoes in Town


Being a city-girl, I never had the chance to grow my own vegetables until moving to South Africa. I have love the experience of learning how to grow food and prepare meals with produce that comes directly from my garden! When those little red balls were still green, I thought I would try my luck at the “fried green tomato recipe” but thankfully, I came to my senses and decided to wait for the bounty of ripe tomatoes.

With Summer coming to an end, I am sadly enjoying the final crop of my mouth-watering, juicy, plump baby tomatoes.The plethora of these yummy red fruits has forced me to create a number of fast and easy recipes before they all rot in their own juices. There is one recipe in particular that I have decided to share because it seems to have been a real hit this season.

The duo of tomato relish can be served with all types of meats and vegetables. It has a sweet and sour flavor so it really does go with most grilled foods.

The recipe is as follows:

[b]Tomato Relish[/b]
Author: MaryR
Prep time:
Cook time:
Total time:
Serves: 4-6
[i]A wonderful options to use up your summer tomatoes.[/i]
  • 1 lb(500 gm) baby tomatoes
  • ½ cup sundried tomatoes, packed in oil
  • 1 red bell pepper, chopped
  • ½ cup onion, chopped
  • ½ cup balsamic vinegar
  • ½ cup white balsamic vinegar
  • ½ cup water
  • 1 cup sugar
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tbsp sambal Oelek (Indonesian spice paste found in most grocery stores)
  1. Bring vinegars, water, sugar and seeds to a boil.
  2. Add onions, tomatoes and pepper to mixture
  3. Simmer mixture for aprox. 1 hour or until the relish is reduce to a syrup-like consistency.
  4. Add sambal olelek and continue simmering for an additional 5 minutes.
  5. Let cool and serve with grilled meats or vegetables.




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