Asian Tomato Relish
An aromatic, spicy tomato relish to accompany Asian roast dishes.
Tomatoes are not common in Asian cooking, but I created this relish as an accompaniment to the Kitchen Tapestry recipe for Chinese Style Pork Tenderloin with Asian Tomato Relish, but it can be used with any dish or roasted meats where an Asian culinary flare in needed.
One word of caution: Chinese Five Spice is powerfully aromatic and can quickly take over the flavor of any dish, so measure carefully.
Asian Tomato Relish
Yield: 1-1/2 cups
An aromatic, spicy tomato relish to accompany Asian roast dishes.
Ingredients
- 2 tbsp olive oil
- 14.5 oz can petite dices tomatoes (like, Hunt's)
- 2 tbsp garlic, minced
- 1/2 cup yellow onion, finely diced
- 1 tbsp Worcestershire Sauce
- 1 tbsp dark soy sauce (like, Pearl River Bridge Superior Dark)
- 1 tbsp light soy sauce (like, Kikkoman Less Sodium)
- 1 tbsp sesame oil
- 1 tbsp powdered mustard (like, Coleman's)
- 6 tbsp malt vinegar
- 1/2 tsp Chinese five spice
- 2 tsp honey
- 1/2 tsp black pepper
- pinch of fine sea salt if needed
Instructions
- In a medium saucepan and over medium high heat, bring the olive oil to the shimmering point, and then sauté the onion until translucent but not beginning to brown, about 5 minutes.
- Add the garlic and sauté for another minute.
- Add the tomatoes and cook for 15 minutes, stirring frequently.
- Reduce the heat to medium low; add all other ingredients and simmer 30 minutes until the relish has thickened. Stir frequently to prevent sticking or burning.
- Test for salt after the relish has reduced a bit. You may or may not need it.
- Allow the sauce to cool for 30 minutes before serving.
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