Tomato Basil Relish

A simple, colorful mixture of tomato, basil, and onion.
Yield 4-6 servings
Time 30 minutes
  • knife
  • colander
  • bowl
  • food processor
  • container with lid
  • 6 plum tomatoes  or  about 2 dozen cherry tomatoes
  • 1½ t salt, divided
  • 1 cup basil leaves, loosely packed
  • ¼ c red onion, chopped
  • 1 clove garlic, minced
  • 1 t pepper
  • 1 t olive oil

Quarter the tomatoes, place in colander over bowl, toss with 1 t salt, and let drain for a few minutes. (Save the tomato liquid for another recipe, such as Marinara sauce or Vegetable stock.)

Transfer to the food processor along with ½ t salt and the remaining ingredients. Pulse a few times, until everything is roughly chopped.

Refrigerate until ready to use.


Tomato basil relish is delicious on potato-olive cakes and veggie burgers.

Horizons PhiladelphiaThis recipe is adapted from Horizons: New Vegan Cuisine, by Rich Landau & Kate Jacoby (read my review).

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Tomato Basil Relish