New This Month

Onion-Tomato Relish

Serve this alongside our Cocktail Franks in a Baguette.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, July 2006


  • 2 tablespoons canola oil
  • 3 medium yellow onions (about 1 1/2 pounds total), finely chopped (about 2 1/2 cups)
  • 1/3 cup canned diced plum tomatoes with juice
  • 1 teaspoon sugar
  • 3 tablespoons plus 1 teaspoon cider vinegar
  • 2 teaspoons coarse salt
  • Pinch of cayenne pepper


  1. Heat the oil in a medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to soften, about 7 minutes. Reduce heat to medium. Add tomatoes; cook, stirring occasionally, 10 minutes.

  2. Stir in sugar, vinegar, salt, and cayenne pepper. Cook, stirring occasionally, until onions are soft and mixture is shiny, about 20 minutes (if the onions begin to brown, reduce heat to medium-low). Serve warm or at room temperature.

Cook's Notes

Relish can be refrigerated in an airtight container up to 3 days.

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