Servings: 2 cups
Serve with summer grills from wings to dogs and steaks. Nice too with a soft cheese and crackers.
In a medium saucepan, heat the oil and sauté the tomatoes and onion over medium heat. Sprinkle in thyme and basil. Pour in vinegar, honey, and lemon. Season to taste with salt and pepper. Cook mixture until most liquid evaporates and mix is chunky like a fruity jam, about 25 minutes. Cool relish to room temp. Serve or transfer to airtight container and store in fridge (up to a week) until ready to use.