Chunky Onion and Tomato Sauce (Relish) Recipe

Name: Chunky Onion and Tomato Sauce (Relish) Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 large onion, sliced into chunky slices; 3 tablespoons olive oil; 4-6 fresh ripe tomatoes, sliced into chunky pieces; 1 teaspoon vegetable spice or your preferred dried herbs; 1 teaspoon salt; 2 tablespoons red wine vinegar; 1 cup passata; 1/2 cup water; freshly chopped parsley

Jump to Recipe Print Recipe

This Chunky Onion and Tomato Recipe is simple yet flavorful made with just a few ingredients: olive oil, onions, salt and tomatoes.

Chunky Tomato Sauce

It's versatility allows for more ingredients giving you the freedom to:

Make ahead, refrigerate or freeze
Serve as a side dish or main dish
and lastly, make it in 10 minutes or an hour

While the basic combination is delicious on it's own, I want to show you how by just adding a few more ingredients, you can make it REALLY good! Plus, I'll share some tasty variations and serving suggestions. Sound good? Let's go!

I refer to this recipe as a sauce and as a relish because depending on what you add and how long you cook it, the texture will differ. A shorter cooking time with the basic ingredients will give you chunky relish. A longer cooking time with more liquid and ingredients will be more of a sauce.

Image below, chunky relish with sausage is just one way of serving this easy onion and tomato. Add any type of meat!

How to Serve Onion and Tomato Relish

I've served it (image below) with sausage and mashed potato but here are a few serving ideas:

As a braai (BBQ) side dish, with South African pap, American corn bread or Italian polenta to name but a few.

You can serve your relish with vegetables like grilled eggplant, over roasted vegetables or on toast.

Crack open eggs while the relish reheats and let the eggs simmer in the sauce (covered) for a 2-3 minutes and make your own shakshuka-style breakfast.

Serve it as spaghetti sauce, a classic red sauce or serve it with this spicy garlic onion pasta sauce as a relish.

I must mention that this onion and tomato sauce recipe is low in calories (sugar-free) plus you're getting your daily values in since it's a great source of vitamins, minerals and rich in antioxidants.

Naturally, when you add butter into the sauce as it simmers, the calories add up. But you forgive yourself when you taste the creamy richness😂

chunky onion and tomato recipe with butter5

Recipe Inspiration

I never thought of adding tomato and onion relish to my blog, it's such an easy recipe that I honestly didn't think it was necessary. The idea to share came from the abundance of fresh tomatoes and the fact that we've been enjoying it in so many ways. My husband asked 'do you have this on your blog?' I said no, should I? And here we are. All I couldn't figure out was whose version do I share with you!

I grew up on this recipe but we didnt call it tomato relish, we called it onion and tomato chutney. Hubby makes this super simple just like most Italian cooking. Onion, chili, olive oil and tomatoes. I love adding my South African flair into this so I can go from Worcestershire sauce to Mrs. Balls Chutney in a heartbeat!😃

The Ingredients You Need

Simple, pantry staples, see below for variations.

How To Make This Chunky Onion and Tomato Sauce Recipe

You can find the full printable and pinnable recipe in the recipe card below.

Step 1 - Cook the Onions

On medium-low heat add the olive oil to a stainless steel pan or any non-reactive pan. Wait for the oil to heat up and then add the onions, salt and chili flakes. Let it cook until you have soft sweet onions, which is the beginning of the flavor.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

I'd like to receive tips & recipes from Anosmic Kitchen.

onion and dried pepper flakes in a pan relish

Step 2 - Tomatoes & Seasoning

Add the diced tomatoes. You can remove the tomato skin if you like but this is a rustic-style chunky tomato and onion recipe so we leave them on. Too tasty (and nutritious) to be removed!

Seasoning - Add the vegetable spice (dried herbs), salt (black pepper and garlic is optional) and red wine vinegar. Stir with a wooden spoon and let it cook down on a low simmer.

Step 3- Liquid

Liquid - Once the relish has cooked down (about 5 minutes with the vinegar) add the liquid. I add water but feel free to use vegetable stock.

Tomato passata (tomato puree) - Now for the optional secret ingredient! Add the passata (ohhhh so good), stir, add a touch more of red pepper flakes because the acid and chili against the bold flavors of tomatoes is not to be missed!

Even as an anosmic home cook, I can "smell" that something wonderful happening in my kitchen.

AND THAT'S IT!

In the image below, 1 onion and 4 tomatoes

Recipe Notes

Garlic: We don't add garlic to this recipe but feel free to add it in step 1 and we add the fresh black pepper just before serving.
Spice: Use your dried spice preference but don't leave it out because it certainly adds to the flavor.
Smoky flavor: For that extra depth of smoky flavor, I like adding ½ teaspoon of liquid smoke at step 2.
Sauces: Feel free to add other condiments to this for flavor like HP sauce, braai sauce (BBQ sauce) hot sauce etc.
Sweet Element: We don't add any type of sweetener however you can add sugar, jam, honey and so forth. Remember, cooking the onions on low till soft, also sweetens them.

Storage Instructions

Refrigerate: In an airtight container for 4-5 days and up to one week.
Freeze: In freezer-safe containers for 3-4 months. Remember to thaw (overnight if possible) before using.

2 Onions and 6 tomatoes, more liquid, longer cooking time.

Frequenty Asked Questions for Onion and Tomato Relish

Which tomatoes to use in a tomato relish?

Any tomatoes that are ripe, ready and juicy.

Can I use canned tomatoes?

Yes you can! When not in tomato season, we use canned tomatoes, they're a great substitute. Note, that canned tomatoes often contain citric acid as a preservative, which can slightly alter the flavor. Keep in mind the texture might be a little different, but the relish will still turn out delicious!

What else can I add to a tomato relish?

Tomato paste, spices, garlic, ginger, balsamic vinegar, red wine, ketchup, lime ginger, sugar, worchestershire sauce, Mrs Balls chutney (South African condiment), chipotle peppers, braai sauce (a South African style BBQ sauce), meat like bacon, Italian sausage and vegetables.

What does tomato relish tase good with or serve well with?

Baked beans,chickpeas, add frozen peas into the simmer. It also goes well with sandwiches, toast, burgers, any kind of bread, hot dogs, eggs in a shakshuka-style sauce,

How can I get rid of the water consistency in tomatoes and make them more concentrated?

The longer you cook tomatoes and the lower the heat, you reduce the liquid and they become more concentrated with a thick texture.

Do tomatoes need sugar when cooking them?

Tomates don't need sugar but it can be added if you find that the taste is a little sour. However, your tomatoes were probably not fully ripe and ready if they taste like they need sugar. In which case, you can add a touch of sugar or honey which will counteract the acid from any lime, lemon or vinegar that's added. Cook them longer on lower heat and keep adding water until soft and cooked through.

Can I add any white or brown sugar?

I know that many will say that it doesn't matter which sugar you use but personally I find the taste is different and brown sugar is my preference. As a matter of fact, the deeper darker sugar like muscovado sugar is perfect. But then again, that just's probably my anosmic taste buds singing for flavor!

To peel or not to peel tomatoes for a relish?

We love the textured look, feel and taste of a chunky onion and tomato relish so we don't peel them. Besides, they're nutritious and delicious especially when cooked low and slow, which is known to increas the antioxidant activity. However, if you really don't like the peels, simply cover them with boiling water in a bowl and let them sit for a couple of minutes. Cool naturally before peeling or place in an ice bucket if time is of the essence. You can make an X (with a sharp knife) on the bottom of each tomato before soaking in hot water but if you don't the tomato skins will still peel easily, just wait a few minutes. Make sure you use kettle boiled water to soak the tomatoes.