Roasted Tomato & Peach Relish
This post may contain affiliate links. Read my full disclosure policy.
Sweet, tangy, and just a little unexpected, this tomato-peach relish is perfect for burgers, grilled meats, and cheese boards—you’ll want to keep it on hand all summer long.
This is the kind of condiment I end up putting on just about everything. Sweet peaches, juicy cherry tomatoes, and shallots are roasted until soft and lightly caramelized, then mashed into a jammy, sweet-savory relish that’s far more interesting than anything from a jar. It’s great on burgers (my Southwestern cheeseburger sliders or smash burgers are perfect here) in place of ketchup, but just as good spooned over fresh mozzarella or burrata—or set out on a cheese or charcuterie board. It also makes a great little hostess gift to bring to a dinner or barbecue.
“Easy to make and seriously delicious!!”
You May Also Like
Roasted Tomato & Peach Relish
Part jam, part relish, this tomato-peach combo brings bold flavor to everything from burgers to burrata.
Ingredients
- 1 lb cherry tomatoes (any color), halved
- 2 peaches (about ¾ lb), peeled, pitted and diced
- 2 shallots, thinly sliced
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sugar
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and oil and mix with a rubber spatula until evenly coated. Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown.
- Transfer the contents of the baking sheet to a small bowl (be sure to scrape up all the flavorful juices from the baking sheet). Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve. The jam will keep in an airtight container in the refrigerator for up to 1 week.
- Freezer-Friendly Instructions: This can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight before serving.
Nutrition Information
Powered by 
- Serving size: 2 tablespoons
- Calories: 51
- Fat: 2 g
- Carbohydrates: 8 g
- Sugar: 6 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 100 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn,
Love all of your recipes! Was wondering if I could substitute peach for mango?
Thank you!
Sure (and so glad you like the recipes)!
Delicious!!
How long do you think will it last in the fridge?
Glad you like it! It will keep nicely in the fridge for up to a week.
Ever try adding fresh basil to this?
I can’t say I have. Let me know if you try it!
Using Colorado peaches and Minnesota cherry tomatoes in this are the best! I look forward to August every year because I make this jam. Thank you Jen!
Easy to make and seriously delicious!! I suspect it will taste even better when peaches are in season. My son picked up rock hard peaches (haha) but the jam was still so good!
Made this today ands it’s gorgeous the only thing that does not make it perfect is the quantity of sugar is far too much. I would start with a tsp at a time and add to taste. I did bump up the salt by adding fleur de sel and a bit of cumin. Since we love to eat lamb this is perfect on lamb burgers with goat cheese
Wow. Soooooo good!!!! I made it exactly as written, but I tasted it first before adding the sugar. I didn’t need the full amount listed. My peaches were super ripe & I think extra sweet. I have a mini food processor & I blitzed it 4-5 times & the consistency is perfect. I’ll be making this often!!!
Hi Jenn, this was absolutely delicious. Served it with goat cheese on rustic toasted bread. Can this be frozen for later use? Thanks
Sorry, should have read more carefully. You did add freezing instructions. 😊
I have made this recipe many times and it is so delicious! This time I didn’t add sugar (the peaches were sweet and they didn’t need any additional sugar). I am going to serve it tonight with arugula and burrata cheese, along with grilled burgers. Thanks again, Jenn, for another yummy recipe 😋
Can I used canned peaches if it’s during the winter months ?
While I prefer fresh, canned peaches should work. Just drain them of all their juices.