Skip to primary navigation Skip to content Skip to footer
Back to Blog

Yellow Tomato & Pernod Relish Recipe

a tray of food


I was craving flavours that tie the brightness of summer with deep cozy flavours of autumn.

Fresh, bursting yellow tomatoes, Pernod, and fennel made up the summer portion, while a long slow cooking time developed some brown flavours to deliver a dose of autumn comfort.

Add this stuff to sandwiches, stir it into pasta, put a dish of it out on a cheese plate. Anywhere you’d use a fancy relish or chutney!

Yellow Cherry Tomato & Pernod Relish Recipe


  • 1lb Yellow Cherry Tomatoes (sliced in half)
  • 1 Fennel bulb (thinly sliced)
  • 1 Onion (thinly sliced)
  • 1 Garlic Clove (minced)
  • 1/2 cup Pernod (can be subbed for white wine)
  • 3/4 tsp Lemon Juice
  • 1tsp – 1Tbsp Wildflower Honey (Add to taste. Will depend on the sweetness of your tomatoes)
  • Salt to taste
  • Olive Oil


  1. Sweat your onions, fennel & garlic in a wide pan with some olive oil over medium-low heat. Add a little salt to draw out moisture.
  2. Add tomatoes
  3. Cook it down until it’s just a sticky mess (30 or so minutes). Stir occasionally to avoid burning.
  4. Add pernod, honey & lemon juice. Salt to taste. Cook another 5 or 10 minutes until the alcohol & liquid cooks out and you’re back to sticky mess consistency.
– Food Nerd Matt