There are so many dishes that fresh heirloom tomatoes will enhance, and it seems a race sometimes to get them all in before the season ends.  This relish is a snap to make and is a wonderful enhancement to any Summer grilling.  It will also take crock-pot pulled pork to new heights.  My most recent use of this flavor-filled relish was to layer it on tostadas with a carnita filling

Heirloom tomato relish for brats, chops and steaks
Heirloom tomato relish for brats, chops and steaks

(adapted from recipe in Bon Appetit)

Heirloom Tomato Relish
Heirloom Tomato Relish

Follow your Summer meal with these Root Beer Float Ice Cream Sandwiches for a special evening under the stars.

Heirloom Tomato Relish

Heirloom tomato relish for brats, chops and steaks
Robust relish made with Summer bounty of heirloom tomatoes and herbs to enhance brats, chops, steaks and tacos.
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Servings 5
Calories 117
Author Dorothy Stainbrook


  • 1/2 tsp coarse kosher salt divided
  • 2 cloves garlic minced
  • 1 lb. heirloom tomatoes coarsely chopped
  • 1/2 cup pimiento-stuffed olives coarsely chopped
  • 2 medium jalapenos chopped
  • 1/2 cup fresh cilantro finely chopped
  • 3 Tbsp olive oil
  • 1/4 cup capers drained
  • 2 Tbsp fresh lime juice squeezed juice of 1/2 large lime
  • 1 tsp fresh oregano or thyme
  • salt and pepper to taste


  • Place 1/2 tsp coarse salt on work surface and garlic cloves on top of salt. Chop cloves into the salt, alternating with mashing the cloves into the salt with the flat part of the knife, until you have a fresh garlic paste more or less. Alternatively use a mortar and pestle to grind salt and garlic together. Transfer garlic paste to medium size bowl.
  • Chop tomatoes, olives and jalapenos and add to the bowl. Add the rest of the ingredients to the bowl and gently toss to blend. Season with more salt and pepper if desired.
  • Let stand at room temperature for 10-15 minutes to meld flavors. Serve alongside steak, pork chops, or on brats.  I used this relish as a topping or layer for pulled pork tostadas and it was wonderful.


Calories: 117kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 691mgPotassium: 237mgFiber: 2gSugar: 3gVitamin A: 989IUVitamin C: 22mgCalcium: 22mgIron: 1mg
Did you make this recipe?If you tried this recipe, please give it a 5-star rating! To do this, just click on the stars above. And don’t forget to tag me at @dorothy_stainbrook_heathglen, if your share a picture on Instagram! You can also tag me at #heathglen!


  1. Beth on July 24, 2020 at 2:43 pm

    Wow, that looks fabulous. Thanks for the recipe! I will try it this weekend with my CSA box heirlooms. Unless I chow down on all of them before I get that far. I’ve been having caprese salads which really make my heart go pitty pat. So good.

  2. […] tarte tatin, heirloom tomato relish, squash blossom and quinoa stir fry, buffalo chicken pizza, apple and honey challah, gluten-free […]

We'd love to engage with you. Comments are always welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.