EASY ROASTED TOMATO CHUTNEY — This simple tomato chutney is bursting with flavor, and the perfect condiment for sandwiches, grilled meats and fish, and it makes a great bruschetta too.
If you’ve got an abundance of cherry tomatoes in your garden this summer, this Easy Roasted Tomato Chutney is a super simple, amazingly flavorful way to use them.
I’m not the best gardener in the world (more like the worst) but I always seem to be able to grow cherry tomatoes and herbs. This recipe is so quick and easy, I make it multiple times over the summer when my cherry tomato plants start growing like weeds
This chutney keeps well in the refrigerator for several weeks, so we never have trouble using it up. And it can be frozen too, for an even longer shelf-life.
And if I do have more than I can use, my friends and neighbors love it when I share a jar or two with them.
No one has to know how easy is to make!
There are so many delicious ways to use this chutney, I never really get tired of it.
It even works as a fancy ketchup for dipping French fries. And sometimes I mix it up with some softened cream cheese for an amazing spread for crackers or crusty baguette slices.
I haven’t tried it, but I’m sure you could also make this chutney with an equal amount of larger tomatoes. And if you don’t have your own garden, you’ll probably find a wide assortment of tomatoes at your local farmer’s market.
This Easy Roasted Tomato Chutney is packed with flavor, and one of my favorite ways to use up my summer tomato harvest. I hope you love it as much as I do!
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Tips for Choosing and Storing Tomatoes
Appearance: Look for plump, heavy tomatoes with smooth skins. Avoid bruises, blemishes, or deep cracks, although fine cracks at the stem ends of ripe tomatoes shouldn’t affect flavor.
Are they ripe? Ripe tomatoes should be fragrant. If they have no aroma at all, the tomatoes were probably picked too soon and will never ripen.
Storing: Fully ripe tomatoes are soft and yield to the touch–you should plan use them immediately. Cold damages tomatoes and stops ripening, so as a rule, don’t refrigerate them, and don’t buy tomatoes from a refrigerated case.
Here’s what you’ll need to make Easy Roasted Tomato Chutney
- Produce: cherry tomatoes, red onion, garlic
- Olive oil
- Brown sugar
- Balsamic vinegar
- Canned chipotles in adobo
- Spices: chili flakes, salt and pepper
- 1 lb. cherry tomatoes
- 1/4 cup sliced red onion
- 2-3 garlic cloves, peeled
- 1 chipotle pepper in adobo, coarsely chopped
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- Preheat oven to 350. Place all ingredients on a large baking sheet and toss to coat.
- Cook for 40-45 minutes, or until the vegetables are tender and slightly charred. Remove from oven and cool to room temperature.
- Add to a food processor or blender and pulse until chutney reaches desired consistency.
- Store in an airtight container in the refrigerator for up to 2 weeks.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 46Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 36mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 1g
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