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Author Notes: My mother used to say there are two things you cannot buy…love and home-grown tomatoes. Well not anymore; delicious, juicy and ripened on the vine tomatoes are showing up in abundance at our local farmer’s markets. I managed to find some luscious roma tomatoes, and decided to make this sweet and spicy chutney with them. It is delicious on bagels with cream cheese, on tostadas with cheddar cheese, or in place of relish in your favourite veggie burger. —The Cautious Vegetarian
Makes 1 cup
large roma tomatoes
tablespoon olive oil
medium shallot, minced
small red Thai chillies, minced
cup dark brown sugar
tablespoon balsamic vinegar
- Drop the tomatoes into a saucepan of boiling water. Simmer for 1 minute. Remove from the water and place in a colander. Run cold water over the tomatoes. When cool enough to handle, peel them, the skins will slip off easily.
- Cut the tomatoes into quarters and remove the seeds and pulp and discard. Chop the tomatoes coarsely and set aside.
- Heat the oil in a small saucepan over medium high heat. Add the shallots; reduce the heat to medium and cook, stirring occasionally, until the shallots are tender, about 2 minutes. Add the chilies and cook for an additional minute. I leave the chili seeds in, because I like a bit of heat in the chutney, but you can remove them if you want one that isn’t too hot.
- Add the reserved tomatoes, salt, brown sugar and balsamic vinegar. Bring to a simmer, reduce heat to very low and cook until thick, about 45 to 50 minutes, stirring every once in awhile.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe