Looking for an easy way to use up a large quantity of summer tomatoes? Here is a recipe for a delicious oven roasted tomato and onion chutney.
This chutney is tangy and sweet and tastes amazing with pretty much anything – on toast, with eggs, rice, pasta, chicken, fish, burgers, or with crackers and cheese. Just cut, toss, and roast. Give it a try!
About the recipe
To make this delectable chutney all I did is cut up fresh tomatoes, red onions, and garlic cloves. Drizzled with olive oil, tossed them all together and spread them on two baking sheets. Then roasted them in the oven for 45-minutes to 1 hour.
Lastly simply sprinkle with salt and pepper and cayenne pepper for some spice, and store in sterilized bottles to use whenever you like.
Roasted Tomato and Onion Chutney
Ingredients:
- 10 cups of fresh tomatoes
- 2 red onions cut into slices
- 4 garlic cloves finely sliced
- Salt and pepper
- 8 tbsp olive oil
- 1/2 tsp chili powder (optional)
Directions:
- Preheat oven to 400 degrees.
- Mix together tomatoes, onions, garlic cloves and olive oil. Spread on two baking sheets. Place in oven and bake for 30 minutes. At the 30-minute mark, toss the tomatoes around. Place back in oven and continue roasting for an additional 30 minutes until the tomato juices have evaporated and tomatoes are soft and caramelized.
- Take out of oven and place in a pan over low heat on the stove. Add salt, pepper, and chili powder (if using) and thoroughly mix together for a minute or two. Roasted tomato onion chutney is ready. Cook’s Notes: If you would prefer this chutney as a smooth spread simpy blend the tomato mixture in a food processor into a smooth texture.
- Store chutney in sterilized bottles in the refrigerator.
How to use this delicious chutney
For a quick sandwich spread a generous amount of chutney on two slices of bread, add a slice of cheese like Monterey Jack or Cheddar, and take a bite 😋.
