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




  1. In a large frying pan over low heat, add olive oil and onion, slowly cooking down diced onion until translucent. 
  2. Add diced tomato, fresh thyme and cook over low heat for 10 minutes. 
  3. 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. 
  4. Store in an airtight sterilized jar in the fridge for 1 week.


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