Whether you’re looking for a topping for a burger, a dollop for some cheese, or mixed into scrambled eggs, this tomato thyme relish by Nicole Dorrington is inexpensive, super simple to make, and of course, delicious.
1 kg (2.2 lbs.) garden or Roma tomatoes
1/2 onion, chopped
Few sprigs fresh thyme
1 1/2 tbsp. balsamic vinegar
Extra virgin olive oil
Salt & pepper, to taste
- In a large frying pan over low heat, add olive oil and onion, slowly cooking down diced onion until translucent.
- Add diced tomato, fresh thyme and cook over low heat for 10 minutes.
- Mash up tomatoes and add balsamic vinegar and season to taste. Slowly cook down until nice and thick, approximately 15 minutes, stirring frequently to prevent sticking.
- Store in an airtight sterilized jar in the fridge for 1 week.
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