Roasted tomato chutney

 

INGREDIENTS

1 lb cherry tomatoes

olive oil

½ cup chopped onions

¾ cup chopped carrots

3 cloves crushed garlic

½ cup apple cider vinegar

3 tablespoons fresh lemon juice

½ teaspoon, cinnamon

2 tablespoons brown sugar

sea salt to taste

red pepper flakes (optional)

METHOD

Pre-heat oven to 350 degrees, brush washed and dried tomatoes with olive oil.

Place tomatoes on a shallow baking pan and place in heated oven and roast for 20 to 25 minutes, until they are soft, toss occasionally to avoid sticking.

While tomatoes are roasting, sauté onions and carrots in a sauce pot with 1 tablespoon olive oil until they have started to soften.

Add in garlic and continue to sauté until garlic becomes fragrant, about 1 minute.

Add in vinegar, lemon juice, cinnamon, brown sugar, roasted tomatoes and a dash of sea salt.

Reduce heat to a simmer and continue to cook until mixture thickens, about 15 to 20 minutes. Stir occasionally to avoid sticking.

Taste and season with more salt as needed and add a dash of red pepper flakes if you like a bit of heat.

Transfer to glass container for storage.