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Tomato Chutney

Recipe submitted by HoneyBee

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Simple, delicious and a family favorite. Awesome with any breakfast, sensational on a cheese plate.

Serves 4

Ingredients

Extra virgin olive oil
1 small brown onion, diced
4 garlic cloves, chopped
1/2 tsp salt
500g tomatoes (best you can find)
2 large granny smith apples, pealed and grated
1 1/4 cup sugar
2/3 cup malt vinegar
1 tbsp balsamic glaze
1/2 cup italian flat leaf parsley, roughly chopped

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Method

Preheat oven to 190c
Cut a cross into the base of your tomatoes and roast for 30 mins with a little oil, salt and half the garlic. Remove form oven, cool for 15 mins, remove skin and roughly mash flesh.
Place a large pot on the stove and put in 2 tbsp of oil, garlic and onion. Lightly saute for 2 mins then add the crushed tomato flesh, grated apple, sugar and vinegar. Mix well, bring to a gentle boil for 6 mins then turn down to a simmer for 30-40 mins. Keep stirring ever few mins as it will catch on the bottom if your not careful.
Once the mix has thickened and become deeper in colour remove it from the heat. Mix in the chopped parsley and balsamic glaze, taste! Depending on the tomatoes used you may need a little more balsamic glaze or pepper.
Spoon into jars, put the lids on and turn upside down to cool. This will seal the jars great for long term storage and gifts.

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Notes & Tips

I like to use Roma tomatoes when in season or a selection of cherry tomatoes and mix up all the colours of the rainbow. You can also boil the tomatoes instead of roasting them but I like the extra flavour you get from roasting.