Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Roasted Tomato Relish
This decadent roasted tomato relish is a delight to make in the summer when tomatoes are at their best. Bringing a touch of magic to burgers, cheese boards, charcuterie, salads, sandwiches and more – it’s hugely versatile and positively bursting with flavour.
We roast the tomatoes in the oven first with our Mellow Yellow Balsamic Vinegar Dressing to ooze out every inch of flavour, before simmering them low on the hob to create a beautiful thick relish.
Ingredients
- 700g Plum Tomatoes, cut into quarters
- 2 tbsp Mellow Yellow Balsamic Vinegar Dressing
- 1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
- 1 large onion, finely diced
- 2 large cloves of garlic, minced
- 1 bay leaf
- 3 tbsp caster sugar
- 75ml white wine or white wine vinegar
- Smoked paprika (optional)
- Salt & pepper to season
Method
1) Preheat the oven to 195C
2) Place the tomatoes in a roasting dish, season and drizzle with the Mellow Yellow Balsamic Vinegar Dressing. Place in the oven to roast for 25-30 minutes until sizzling with blistering skins.
3) Heat the Mellow Yellow cold pressed rapeseed oil in a pan and cook the diced onion for 6 minutes until softened. Add the garlic and cook for a further 2 minutes, followed by the vinegar, caster sugar, paprika (if using) and bay leaf. Tip in the tomatoes and their juices and cook on a low heat until reduced and thickened.
4) Remove the bay leaf and store in sterilized jars in the fridge until ready to use.
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