Food & Craft

Bloody Mary Tomato Relish

  • Raw ingredientsRaw ingredients
  • Finely chop all the ingredientsFinely chop all the ingredients
  • Simmer for 90 minutesSimmer for 90 minutes
  • Makes about 4 jarsMakes about 4 jars


  • 2 red peppers, deseeded and finely chopped
  • 3 sticks of celery, finely chopped
  • 4 small onions, finely chopped
  • A couple of red chillies, deseeded and finely chopped
  • 1kg of tomatoes, very ripe if possible, chopped
  • 2tbsp Worcestershire sauce
  • 300ml red wine vinegar
  • 300g Demerara sugar
  • 1 bay leaf
  • 4tbsp vodka (optional)

A friend of ours buys magazines regularly and drops them in to us when she's finished with them. I always like to scour them for recipes to try. The description of this one said "Great on bacon butties or to add to tomato pasta sauces". Now pasta and bacon butties are very popular here, so I thought I'd give it a go. I also had a couple of peppers and some celery lurking in the fridge, so it used them up too.

It would be a good recipe for tomato glut time, although I used horrible supermarket tomatoes (pale and tasteless) and it improved them enormously.

Prep: 10 mins Cook: 1½ hrs Serves: 4 jars


  1. If you can’t be bothered to finely chop the vegetables, you can use a food processor.

  2. Put all the ingredients, except the vodka, in a large pan or preserving pan. On a gentle heat, stir to dissolve the sugar then bring the mixture to a simmer.

  3. Cook for an hour – 1½ hours, stirring occasionally, until a spoon dragged through the mix leaves a trail without liquid filling in the gap. Remove the bay leaf.

  4. Mix in the vodka if using, and spoon into sterilised jars.

Really nice on a cheese sandwich, with pasta or burgers.



Tuesday 17 September, 2013 at 10:54pm

Hi Rosemary - the tomato relish looks awesome. We have a load of tomatoes from the polytunnel this year and made some passata the other day. Have a look at the recipe and pics on

I think we may have to give the relish a go.


Wednesday 18 September, 2013 at 9:36am

The relish is lovely - I like it on crackers :-)


Sunday 22 September, 2013 at 11:06pm

Any idea if you can hot water bath & bottle this tom relish in kilner jars so that there will still be some around come Christmas??

Jenni Chapple

Saturday 28 November, 2020 at 6:33am

How long can you keep the relish for? I was wanting to make a few jars for gifts

Leave a comment

Please use the form below to leave a comment. All fields are required unless otherwise indicated, and your email address will not be displayed or shared.

Some HTML allowed: <strong>, <em>, <blockquote>. URLs will be converted to links automatically.

© The Accidental Smallholder Ltd 2003-2024. All rights reserved.

Design by Furness Internet

Site developed by Champion IS