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Photo of Roasted roma tomato relish by WW

Roasted roma tomato relish

Total Time
50 min
10 min
40 min
This good-for-you tomato sauce is a must have with any barbeque.



250 g, mini Roma

Olive oil

2 tsp

Brown onion

½ medium, finely chopped


1 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Mustard seeds

½ tsp

Balsamic vinegar

2 tbs

Smoked paprika

¼ tsp

Granulated stevia sweetener

2 tsp


  1. Preheat oven to 180°C. Lightly spray a small baking dish with oil. Place the tomatoes in the prepared dish. Lightly spray the tomatoes with oil. Roast for 15 minutes or until tomatoes are soft and lightly golden.
  2. Heat oil in a small saucepan over medium heat. Cook onion, stirring, for 3-4 minutes or until softened. Add garlic, ginger and mustard seeds and cook, stirring, for 1 minute or until fragrant.
  3. Add vinegar and bring to the boil. Boil, uncovered, for 1-2 minutes or until vinegar reduces by half. Stir in paprika, stevia and roasted tomatoes and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 12-15 minutes or until relish is thickened. Cool. Serve.


TIP: Store relish in an airtight container in fridge for up to 5 days. Alternatively, freeze in small portions for up to 2 months. This relish is delicious spread on sandwiches and burgers or served with grilled meats or fish as an alternative to tomato sauce. Try serving it as a snack with vegetable sticks for dipping.