Whole30 Tomato Relish
Elevate your meals with this vibrant and flavor-packed Whole30 Tomato Relish! Bursting with the natural sweetness of ripe tomatoes, red onion, and aromatic garlic, this relish is accented by the bold freshness of parsley and basil. A splash of Whole30-compliant red wine vinegar and a hint of optional crushed chili flakes add layers of tangy and spicy depth, while extra virgin olive oil ties it all together with a silky finish. This recipe is quick and easy to make, requiring only 15 minutes of prep and 10 minutes of cooking time. Perfect as a zesty topping for grilled meats, roasted vegetables, or as a wholesome dip, this healthy relish is gluten-free, dairy-free, sugar-free, and undeniably delicious—a must-have addition to your Whole30 meal plan!
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) ripe tomatoes
- 0.5 medium red onion
- 2 whole garlic cloves
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh basil
- 2 tablespoons red wine vinegar (Whole30-compliant)
- 2 tablespoons olive oil (extra virgin)
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons crushed red chili flakes (optional)
Instructions
Start by preparing the tomatoes. Score an 'X' at the bottom of each tomato using a sharp knife. Bring a pot of water to a gentle boil, and blanch the tomatoes for 30 seconds, or until the skin starts to loosen. Immediately transfer the tomatoes to a bowl of ice water to cool.
Peel the tomatoes and discard the skins. Remove the seeds for a smoother relish, if desired, and dice the tomato flesh into small, even pieces. Set aside.
Finely dice half of a red onion and mince the garlic. Chop the fresh parsley and basil leaves and set them aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced onion and sauté for 2-3 minutes, or until softened and translucent.
Add the minced garlic to the skillet and sauté for an additional 30 seconds, or until fragrant.
Stir in the diced tomatoes, red wine vinegar, sea salt, black pepper, and crushed red chili flakes (if using). Cook for 5-7 minutes, stirring occasionally, until the relish has thickened slightly and the flavors are well combined.
Remove the skillet from heat and stir in the remaining 1 tablespoon of olive oil, chopped parsley, and basil.
Allow the tomato relish to cool before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 73.6 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 6666 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
