Slow-Baked Pepper & Tomato Relish with Balsamic Herbs

Slow-Baked Pepper & Tomato Relish with Balsamic Herbs 🍅🌿 This is the sort of little jar that makes the whole week easier: sweet roasted peppers, juicy tomatoes, red onion, garlic, balsamic vinegar and herbs slowly baked until thick, glossy and spoonable. It is brilliant with toast, eggs, grilled cheese, roast potatoes, chicken, fish, grain bowls or a simple cheese plate. Yield: about 2 small jars / 6-8 generous spoonful servings Time: 15 minutes prep, 60-70 minutes baking, plus cooling Ingredients 🧺 - 3 large red bell peppers, deseeded and cut into 2 cm pieces - 650 g ripe tomatoes, chopped into chunky pieces - 1 medium red onion, thinly sliced - 3 garlic cloves, finely sliced or grated - 3 tbsp olive oil - 2 tbsp balsamic vinegar, plus 1-2 tsp more to finish if needed - 1 tbsp light brown sugar or honey - 1 tsp fine salt, then more to taste - 1/2 tsp black pepper - 1/2 tsp chilli flakes, optional - 1 tbsp thyme leaves or 1 tsp dried thyme - 1 small handful basil leaves, torn - Optional finish: 1 tsp lemon juice, extra olive oil, toasted bread, soft cheese or eggs for serving Method 👩‍🍳 1. Heat the oven to 160C / 325F. Line a large shallow roasting tray with baking paper, or use a non-stick tray. A wide tray matters because the vegetables need room to roast down rather than steam. 2. Add the peppers, tomatoes, red onion and garlic to the tray. Drizzle with olive oil and balsamic vinegar, then add the sugar, salt, pepper, chilli flakes and thyme. Toss until everything is glossy and spread into an even layer. 3. Bake for 30 minutes, then stir well, scraping the jammy juices from the edges back into the vegetables. Return to the oven for another 25-40 minutes, stirring once more, until the peppers are soft, the tomatoes have collapsed and the tray juices look thick and shiny. 4. For a rustic relish, press the mixture lightly with a fork so some tomatoes break down but a few pepper pieces stay visible. For a smoother spoon relish, pulse briefly in a food processor. Do not overblend - it should still have texture. 5. Taste while warm. Add the basil, then brighten with an extra splash of balsamic or a small squeeze of lemon if it tastes too sweet. Add more salt only after the relish has reduced, because the flavour concentrates as it cooks. 6. Cool completely, then spoon into clean jars or a covered container. Drizzle a little olive oil over the top if you like a glossy finish. Serving ideas 🍞 - Spoon onto ricotta toast or grilled sourdough. - Add to scrambled eggs, omelettes or breakfast bowls. - Use as a quick sauce for roasted potatoes, chicken, fish or halloumi. - Spread inside grilled cheese or sandwiches. - Serve with hummus, feta, burrata or a simple cheese board. Storage 🫙 Keep refrigerated in a clean airtight jar for up to 5 days. The flavour gets rounder after a night in the fridge. For best texture, bring to room temperature before serving or warm gently in a small pan. Save this one when you want a low-effort condiment that tastes like you cooked all afternoon ✨ Tasteloom.club - easy recipes for everyday cravings