Sweet Tomato
RELISH
A Deep, Juicy Relish Made for Menus that Stand Out
Swipe to see how Sweet Tomato Relish brings warmth and richness to every bite.
Product Overview
Ripe Body, Rounded Spice – Full-flavour without the fuss.
Made with juicy tomatoes, soft onions, sweet sultanas, and a subtle hint of clove, Blenders Sweet Tomato Relish delivers warmth, depth, and balanced sweetness in every spoon Its smooth-yet-chunky texture spreads easily and holds beautifully Ideal for burgers, sandwiches, cheese boards, and more Versatile across hot and cold dishes, it saves time on the line while delivering flavour that feels slow-cooked A prep-free essential for busy, flavour-forward kitchens
Menu-Wid
From burgers works across hot or cold
Depth in a Boosts fl complexity
overpowerin
Prep-Free, Pressure-Ready Delivers consistent results in less time.
Why Chefs love it:
Sweet-Savoury Flavour That Delivers: Tomatoes, sultanas, onions and clove combine for warm, balanced flavour that lifts every dish.
Versatile Across the Menu: Perfect in burgers, sandwiches, sauces, cheese boards, and more — one product, many builds.
Hot or Cold-Ready: Performs in warm prep and cold deli service without losing body or flavour.
Time-Saving Consistency: Always prepped, always ready. No cooking, chopping, or reducing required.
Product Specs:
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Mustard
Pack Sizes: 920ml, 2.2L
Shelf Life: 920ml - 12 months
2.2L - 12 months
Suitable for Vegans
No Artificial Colours, Flavours or Preservatives
SPICY CHICKEN BURGER WITH SWEET TOMATO AND JALAPEÑO RELISH
Juicy chicken burgers with a kick of Blenders Sriracha and smoked spices, topped with melted cheddar, fresh lettuce and a tangy relish of Blenders Sweet Tomato and jalapeño. A bold but balanced burger that’s perfect for casual dining, pubs or street-food style menus.
Ingredients
450g ground chicken
50g breadcrumbs
1 egg
2 tbsp Blenders Sriracha
1 tbsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander
1 clove garlic, minced
¼ tsp black pepper
Salt, to taste
50g Blenders Sweet Tomato Relish
1 fresh jalapeño, finely chopped
(remove seeds for less heat)
4 burger buns (brioche or regular)
40g iceberg lettuce
4 slices cheddar cheese
Pickles (optional)
Method
1.Make the relish topping: Combine Blenders Sweet Tomato Relish with the chopped jalapeño. Chill in the fridge for 10 minutes to let the flavour develop.
2 Mix the chicken burgers: In a large bowl, combine chicken, breadcrumbs, egg, Blenders Sriracha, smoked paprika, cumin, coriander, garlic, black pepper and salt Mix until well combined.
3.Shape and cook: Divide the mixture into 4 chicken burgers Heat 1 tbsp oil in a frying pan over medium heat and cook for 4–5 minutes per side until golden and cooked through (internal temp 75°C) Place a slice of cheddar on each burger in the last minute to melt.
4.Toast the buns: Lightly toast the burger buns in a pan or oven for 2–3 minutes until golden
5.Build the burger: Layer lettuce on the bottom bun, top with the chicken burger and melted cheese, add a generous spoonful of the sweet tomato and jalapeño relish, and finish with pickles if using.
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Gluten, Eggs, Milk, Celery, Mustard
Menu Inspiration
POACHED EGG TOSTADA WITH TOMATO RELISH
Crisp tostadas layered with refried beans, poached eggs, melted cheese and a spiced Blenders Sweet Tomato Relish. Finished with sour cream, avocado and fresh coriander, this dish is bold, colourful and perfect for brunch, light lunches or sharing menus.
Ingredients
2 small corn tortillas (or storebought tostada shells)
2 large eggs
1 tbsp olive oil or butter
50g refried beans (optional, but adds great flavour)
30g sour cream
50g shredded cheese (feta, cheddar, Mexican blend or queso fresco)
100g Blenders Sweet Tomato Relish
5g smoked paprika
5g cayenne pepper
¼ avocado, sliced
Fresh coriander, chopped
Salt & pepper, to taste
Lime wedges, to serve
PREP TIME 10 MIN
COOK TIME 10 min
SERVINGS 1
Method
1.Fry the tostadas: Deep fry the tortillas in oil until puffed and crispy, or use pre-made tostada shells
2.Cook the eggs: Heat olive oil or butter in a pan over medium heat. Fry the eggs to your preference or poach them in simmering water.
3.Prepare the base: Warm the refried beans and spread a thin layer on each tostada shell.
4.Build the tostadas: Place the egg on top of the beans Sprinkle with shredded cheese so it melts slightly, then add a spoon of sour cream.
5 Spice the relish: Mix Blenders Sweet Tomato Relish with smoked paprika and cayenne pepper. Drizzle generously over the tostadas
6.Finish and serve: Top with avocado slices, garnish with fresh coriander and serve with lime wedges
Allergens: Contains Contains Barley - Malt Vinegar (Gluten Free), Eggs, Milk, Celery, Mustard
COWBOY STEAK WITH SWEET TOMATO RELISH BUTTER & GREEN BEANS
A premium bone‐in ribeye (cowboy steak) seared hard to build a deep crust, then basted with butter, rosemary and thyme. Topped with a compound butter of Blenders Sweet Tomato Relish and parsley, this dish delivers a balanced sweetness and tang while remaining easy to execute on the line. The green beans are blanched until tender‐crisp to offer a fresh contrast. Preparation is minimal, making it ideal for upscale bar, casual dining or steakhouse menus.
Ingredients
1 large cowboy steak (bone‐in
ribeye, about 700 – 900 g)
Salt & freshly ground black pepper, to taste
2 tbsp butter (softened)
2 tbsp Blenders Sweet Tomato Relish
1 tbsp chopped fresh parsley
1 tbsp olive oil
1 sprig rosemary
1 sprig thyme
2 cloves garlic, crushed with skin on
1 tbsp butter (for basting)
Green Beans
200 g green beans, trimmed
Butter or olive oil (for tossing)
Salt & pepper, to taste
Method
1.In a small bowl, combine the softened butter, Blenders Sweet Tomato Relish and chopped parsley Mix well, then place the mixture on a sheet of cling film or baking paper and roll into a log Chill in the fridge until firm
2.Season the cowboy steak generously on both sides with salt and black pepper Heat a cast‐iron skillet or grill pan over high heat until very hot and add the olive oil Sear the steak for 3 – 5 minutes per side, depending on thickness
3.Add the basting butter, rosemary, thyme and crushed garlic to the pan and spoon the melted butter over the steak to baste it.
4 If your steak is very thick, transfer the pan to a 200 °C oven and cook for a further 5 – 8 minutes for medium‐rare to medium
5 Once cooked to your liking, rest the steak on a board for at least 10 minutes, loosely covered with foil
6 Bring a pot of salted water to the boil Add the green beans and cook for 3 – 4 minutes until tender‐crisp. Drain and toss with a little butter or olive oil, seasoning with salt and pepper.
7 Slice the rested cowboy steak or serve it whole Top with slices of the chilled tomato relish butter and serve with the green beans
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Milk, Mustard