Gordon Ramsay Tomato Relish Recipe

This sticky, jammy gordon ramsay tomato relish recipe is made with fresh cherry tomatoes, sherry vinegar, and red chillies, and ready in just 20 minutes. Watching the tomatoes blister and collapse into a rich glaze as the vinegar reduces is highly satisfying. I love serving this on a thick burger.

Better Than Takeaway

I used to settle for store-bought relishes that tasted more like sugary ketchup than actual vegetables. Once I tried this homemade version, I realized how much depth a splash of sherry vinegar and fresh basil can add to a simple condiment.

The biggest surprise for me was how quickly cherry tomatoes break down into a rustic, chunky texture without needing hours on the stove. I learned that taking the time to properly reduce the liquids is the secret to getting that ideal consistency.

gordon ramsay tomato relish recipe Ingredients

• 1 tablespoon olive oil
• 1/2 red onion, finely chopped
• 2 red chillies, deseeded and chopped
• 250g (about 1 1/2 cups) mixed red and yellow cherry tomatoes, halved
• 2 teaspoons sherry vinegar
• 1 small handful fresh basil leaves, shredded
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make gordon ramsay tomato relish recipe

1. Sauté the Aromatics: Heat the olive oil in a large frying pan over medium heat. Add the chopped red onion and red chillies, frying for 5 minutes until softened and fragrant.
2. Cook the Tomatoes: Stir in the halved cherry tomatoes, salt, and black pepper. Cook for 6 to 8 minutes until the tomatoes begin to blister and collapse, using a wooden spoon to gently smash them down.
3. Reduce and Thicken: Pour in the sherry vinegar and let the mixture stew over medium heat for about 5 to 6 minutes. Stir occasionally until the liquid reduces and forms a thick, rough relish consistency.
4. Finish with Basil: Remove the pan from the heat immediately. Stir in the shredded fresh basil leaves, taste for seasoning, and transfer to a bowl to cool before serving.

Recipe Tips

• Smash the tomatoes: Gently pressing down on the tomatoes helps release their natural pectins, which thickens the relish naturally without added sugars.
• Do not rush the reduction: Letting the sherry vinegar cook down slowly ensures the final condiment is sticky and jammy rather than watery.
• Adjust the heat: If you prefer a milder flavor, remove all the seeds and membranes from the red chillies before chopping.

What To Serve With Tomato Relish

This vibrant condiment is brilliant spooned over a freshly grilled beef burger or a classic steak sandwich. It also pairs beautifully with a sharp cheddar cheese board or alongside roasted chicken for a punch of acidity.

How To Store

Keep leftover relish in an airtight glass jar in the fridge for up to one week. You can also freeze it in a sealed container for up to two months, thawing it in the fridge overnight before using.

FAQs

Can I use regular tomatoes instead of cherry tomatoes?

Yes, but you will need to core and seed them first to prevent the relish from becoming too watery. Cherry tomatoes naturally have a higher ratio of flesh and pectin.

What is a good substitute for sherry vinegar?

If you do not have sherry vinegar, red wine vinegar or apple cider vinegar will work perfectly to provide that essential tangy kick.

Do I need to add sugar to this recipe?

This version relies on the natural sweetness of ripe cherry tomatoes, so no added sugar is necessary if your tomatoes are in season.

Nutrition

• Calories: 45 kcal
• Total Fat: 3g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrate: 4g
• Protein: 1g

Try More Recipes:

• Gordon Ramsay Beetroot Hummus Recipe
• Gordon Ramsay Anchovy Dip Recipe
• Gordon Ramsay Cheese Soufflé Recipe

gordon ramsay tomato relish recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Sticky and jammy, this gordon ramsay tomato relish recipe features fresh cherry tomatoes, red onion, and sherry vinegar, ready in 20 minutes. It is a quick, rustic condiment to serve alongside weekend steak sandwiches and grilled burgers.

Ingredients

• 1 tablespoon olive oil

• 1/2 red onion, finely chopped

• 2 red chillies, deseeded and chopped

• 250g (about 1 1/2 cups) mixed red and yellow cherry tomatoes, halved

• 2 teaspoons sherry vinegar

• 1 small handful fresh basil leaves, shredded

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• Sauté the Aromatics: Heat the olive oil in a large frying pan over medium heat. Add the chopped red onion and red chillies, frying for 5 minutes until softened and fragrant.
• Cook the Tomatoes: Stir in the halved cherry tomatoes, salt, and black pepper. Cook for 6 to 8 minutes until the tomatoes begin to blister and collapse, using a wooden spoon to gently smash them down.
• Reduce and Thicken: Pour in the sherry vinegar and let the mixture stew over medium heat for about 5 to 6 minutes. Stir occasionally until the liquid reduces and forms a thick, rough relish consistency.
• Finish with Basil: Remove the pan from the heat immediately. Stir in the shredded fresh basil leaves, taste for seasoning, and transfer to a bowl to cool before serving.