Lemon Tomato Relish

Lemon tomato relish is one of those forgotten old preserves that deserves a comeback. It’s not really a relish in the chunky pickle sense, it’s more of a sweet, jewel-toned tomato jam brightened with lemon zest and juice. The combination is unexpected and entirely lovely on a cheese board, spread on toast with goat cheese, or spooned over roasted pork or chicken.

The key is starting with ripe, peeled tomatoes, the better the tomato, the better the preserve. To peel them easily, score an X in the bottom and dunk in boiling water for 30 seconds, then into ice water. The skins slip right off.

The initial 10-minute boil reduces the tomatoes and concentrates the flavor. Adding the sugar, lemon juice, and zest with the pectin creates that signature jam-like set, and the high-heat 2-minute hard boil activates the pectin properly.

Skim the foam quickly off the surface for the clearest, prettiest jars.

Pro Tips

• Use a wide saucepan, the volume triples when the mixture hits a full rolling boil.
• Stir constantly during the boil, sugar at this concentration scorches quickly on the bottom.
• Microplane the lemon zest directly over the pot so all the citrus oils land in the relish.
• Process filled jars in a boiling water bath for 5 minutes for shelf-stable storage.

Variations

• Add a tablespoon of finely minced fresh ginger for a brighter, spicier finish.
• Swap a quarter of the lemon juice for lime juice for a more complex citrus profile.
• Toss in a few sprigs of fresh thyme during the boil and remove before jarring for an herbal note.