Roasted Tomato Chutney
Chunky, melty tomatoes do double-duty as a condiment or sauce. Spoon on top of pasta, white fish, or chicken breasts. Bonus: Almost no cleanup!
Equipment
Ingredients
- 4 large tomatoes, each cut into 6 to 8 wedges, depending on size, or a pint of cherry tomatoes
- ½ large onion, sliced
- 1 jalapeno, medium, chopped
- 4 cloves garlic, roughly chopped or smashed
- ¾ teaspoon cumin
- ½ teaspoon sugar
- ½ teaspoon salt, kosher
- ½ teaspoon pepper, or ¼ teaspoon red pepper flakes for a warmer taste
- 2 Tablespoons olive oil, extra virgin, roughly. Use more or less as desired.
- 2 Tablespoons cilantro, chopped or use flat-leaf parsley
Instructions
- Wash hands for 20 seconds before starting.
- Heat oven to 425 F. Line a sheet pan with extra-wide heavy-duty foil.
- Using a large serrated knife, cut tomatoes in half after washing. Remove the core and place the flat side down on the cutting board. Cut each half into three or four wedges, depending on the size. Arrange them on the sheet pan.
- Scatter the chopped jalapeno, onion slices, and garlic pieces over the tomatoes.
- Sprinkle with cumin, salt, and red pepper flakes (or black pepper if you want a milder spice). Drizzle olive oil over all the ingredients on the sheet pan.
- Roast in the oven. After 15 minutes, remove the pan and press on the tomatoes to crush. Stir to mix the pulpy tomatoes with vegetables and spices.Return to oven and roast another 15 minutes.
- Remove from oven and let cool for a few minutes. Sprinkle with the chopped cilantro (or flat-leaf parsley).
- To serve, lift the edges of the foil and make a bowl with the foil liner. Pour directly onto your main dish, or pour the chutney into a bowl and serve family-style with a meal.
Notes
🌶 With the jalapeno and cumin, this chutney becomes very salsa-ish. If you prefer less south-of-the-border flavor, use fresh flat-leaf parsley instead of cilantro to finish the chutney.
This recipe freezes well for at least three months. If you are lucky enough to have overflowing tomato plants, you could also use canning techniques to make the chutney shelf-stable.
If canning, it's a good idea to add a tablespoon of balsamic or red-wine vinegar to the recipe. To offset the additional acid, increase the sugar from ½ to a full teaspoon.
For the fresh sauce, no additional acid is needed since tomatoes usually have a good robust acidity.
Nutrition
Calories: 92kcalCarbohydrates: 11gProtein: 2.3gFat: 5.2gSaturated Fat: 0.7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.5gSodium: 206.5mgPotassium: 571.5mgFiber: 3.1gSugar: 6.8gVitamin A: 1922.2IUVitamin C: 35.2mgCalcium: 32mgIron: 0.9mg
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