Best Tomato Condiment Recipes

Tomatoes are the crucial dietary source of all kinds of nutrition including antioxidant lycopene, which has been linked to various health benefits, such as reducing risk of heart disease and cancer. They are also an imperative source of vitamin C, potassium, folate, and vitamin K. Tomato condiment or tomato sauce is commonly known as Ketchup. I would definitely say ketchup is one of the greatest creations in history because it just takes any food that goes with it to another level. Apart from ketchups, did you know that tomato condiments also include a lot of other recipes? Let’s take a look at the various tomato condiments that have played an imperative role in uplifting the taste of food.

Recipe 1: Ketchup


INGREDIENTS
1 tsp of chia seeds for thickening (optional)
3 6 oz cans of organic tomato paste
1 tsp of garlic powder
1 tbsp of onion powder
2 tbsp of honey or cane sugar or about 1/2 tsp of stevia powder/tincture
2 tbsp of molasses
1 tsp of sea salt
1 tsp of mustard powder
a pinch each of cinnamon cloves, allspice, and cayenne
1 cup of water

INSTRUCTIONS
1. Firstly, grind chia seeds in a blender or food processor on high speed for about 30 seconds until finely powdered.
2. Next, add in all the remaining ingredients to a blender or food processor and blend on high for 2 to 3 minutes.
3. Then, put in an airtight quart jar and refrigerate for at least 2 hours or overnight to let flavors meld.
4. Lastly, store in the refrigerator and use as you would with regular ketchup.

REMINDER:
The ketchup can be stored in the refrigerator for at least 1 month.


Recipe 2: Tomato Relish


Tomato relish is a palatable accompaniment to be served at a barbeque, especially along with grilled meats or sausages. YUMMY!

INGREDIENTS
1 tablespoon of olive oil
1 finely diced small red onion
1 finely sliced clove of garlic
A pinch of sea salt
500g or 1 lb of cherry tomatoes, halved
110g or 1/2 cup of caster sugar
125ml or 1/2 cup of red wine vinegar
sea salt & freshly ground pepper for taste

INSTRUCTIONS
1. First and foremost, add the oil to a medium-sized saucepan.
2. Next, cook the onion and garlic with a pinch of sea salt over medium heat for roughly about 5 minutes until they have softened completely.
3. Then, add in the cherry tomatoes, sugar, vinegar, sea salt, and pepper.
4. Mix well.
5. Turn the heat up to high and allow the mixture to come to a boil.
6. Keep cooking at high heat for around 15-30 minutes, or until the mixture has thickened and has a jam-like texture. This is because the tomatoes will release some liquid during cooking, and the mixture will start to thicken once the liquid evaporates.
7. At the same time, gently break down any tomatoes with a wooden spoon and stir the mixture from time to time to prevent it from sticking to the bottom of the pan.
8. Once the mixture has thickened taste for seasoning. It is optional whether to add some more sugar or vinegar.
9. Last but not least, serve the tomato relish warm, or spoon the mixture into a warm sterilised jar and seal.

REMINDER: RIGHT SIZED SAUCEPAN
Bear in mind to fill your pan only half-full with all of the ingredients so that there is room for the mixture to bubble away and boil. Or else, the mixture is likely to overflow, you wont want that kind of a mess.


Recipe 3: Tomato Chutney


INGREDIENTS
4 tbsp of olive oil
1kg of chopped onions
6 finely chopped garlic cloves
1 tbsp of mixed spice
1 heaped tsp of yellow mustard seeds
1 tsp of chilli flakes (optional)
2 bay leaves
2kg of roughly chopped green tomatoes
500g of peeled ad diced cooking apples
850ml of cider vinegar
500g of light soft brown sugar
200g of chopped soft pitted dates
200g of sultanas
1 tbsp of flaky sea salt (or 1 heaped tsp coarse crystal)

INSTRUCTIONS
1. First and foremost, heat the oil in a preserving pan, then add the onions and let them gently soften for about 10 minutes.
2. Then, add in the garlic, spices, and bay, and cook for 5 minutes more until fragrant.
3. After that, tip in the tomatoes, apples, and half the vinegar, then simmer for roughly 15 minutes or until the tomatoes and apples are completely softened. Subsequently mix in the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar completely dissolves.
4.4.) Turn up the heat by a little, then bubble the chutney for about 1 hour 30 minutes, or until it is thick and jammy. When ready, drag a line across the bottom of the pan without the chutney flooding back straight away. Note that the timing can vary depending on the water content of the tomatoes. Remember to remove the bay leaves before potting the hot chutney into hot, sterilised jars.

REMINDER:
It is crucial to wash jars and lids in hot, soapy water, then place on a baking tray and put in a low oven for about 10 minutes or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Remember to sterilise any funnels, ladles or spoons you’re about to be using too.


Tomato condiments are fun recipes to play with. They are classic and playful at the same time. I personally find it fascinating for a simple ingredient to be able to transform into various recipes that compliments different types of food. Thus, it is time for us to cherish the beauty of tomato and unleash your creativity through the making of these tomato condiments!


Thank you.



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