Bacon and Baby Tomato Relish
Smoky, sweet, and just a little tangy — this bacon and baby tomato relish is packed with flavour. Perfect on eggs, burgers, or steak, it’s a quick way to level up any meal.
Bacon and Baby Tomato Relish
Ingredients:
200g streaky bacon, chopped
2 cups baby tomatoes, halved
1 small red onion, finely diced (optional but adds sweetness)
2 cloves garlic, minced
1 tbsp balsamic vinegar (or apple cider vinegar)
1 tsp honey – just to balance the acidity
Salt & pepper to taste
Pinch of chili flakes (optional, for a bit of heat)
Dash of olive oil or bacon fat for cooking
Method:
- Fry the bacon in a pan over medium heat until crispy. Remove and set aside, leaving a bit of the fat in the pan.
- Add a dash of oil or extra bacon fat if needed, then sauté the onion (if using) until soft and lightly golden.
- Stir in the garlic and cook for another minute until fragrant.
- Add the halved baby tomatoes and cook until they start breaking down—about 10–12 minutes. Stir occasionally to stop sticking.
- Return the crispy bacon to the pan.
- Add the vinegar, honey (if using), chili flakes, and season with salt and pepper. Let it simmer gently for 3–5 more minutes until everything comes together in a glossy, chunky relish.
- Let it cool slightly before serving—it’s amazing warm or cold!
Serving Ideas:
Spoon over eggs, steak, or burgers
Add to cheese boards
Use as a topping for your carnivore waffles or flatbread