Slow Roasted Tomato Chutney

My beautiful friend was kind enough to give me a huge bag of tomatoes from her flourishing tomato plants last weekend. I have been wanting to make a tomato chutney for some time now, so I was excited to get these babies home! This recipe is easy, it just takes a little time and love. You will be rewarded with an incredibly rich, moreish chutney that will go with almost anything – I love it with my eggs, on a cracker with cheese or as an addition to a delicious toasted sandwich. If you find yourself with an abundant possession of vine ripened tomatoes, definitely give this recipe a go. You can also separate into some smaller jars to give as presents – it is a perfect stocking filler for Christmas time!

Ingredients:
For The Roasting
Roughly 1kg of vine ripened tomatoes – I didn’t weigh mine before I started, sorry! (I used cherry tomatoes)
Handful of fresh thyme
5 garlic cloves
Generous pinch of sea salt
Pinch of cracked pepper
A good slug of extra virgin olive oil

For the chutney
Slow roasted tomatoes (as above)
Roasted garlic cloves (as above)
1 medium brown onion
1/2 medium red onion
1 tbsp dried mustard seeds
1 Birdseye chilli (you can omit if you do not like heat)
2 tbsp rapadura/coconut sugar
1/2 cup apple cider vinegar
1 tbsp tapioca flour
Splash of coconut aminos

Method:
1. Preheat oven to 170 degrees Celsius
2. Place tomatoes, garlic and thyme onto a large baking tray and coat with olive oil, salt and pepper. Place in oven once heated for around 1 hour – just check on them to make sure they do not burn. Remove from oven once cooked
3. In a large pan, saute the onion on a moderate heat until clear and caramelised
4. Add the tomatoes (discarding the thyme sprigs) to the pan, along with all of their juices, the rapadura, tapioca and the vinegar. Also add the roasted garlic to the pan – you should just be able to squeeze out the contents of each clove like a paste. Let this simmer on low – moderate heat for 5 mins, stirring occasionally
5. In a small frying pan, place the mustard seeds in dry and fry until they start to pop. Once finished, add these to the pan with the tomatoes and continue to stir
6. Add in a splash of coconut aminos and and keep stirring. As it continues to simmer, it will begin to thicken up and the flavours will begin to intensify. Throughout the whole process, continue to taste test as you go along. If it needs more seasoning, add some – trust your intuition with the food
7. Once the chutney has reduced into a thicker consistency, remove it from the heat and set aside to cool and store in a sterilised glass jar
Chutney will keep for a long time due to the vinegar and sugar content which act as a natural preserving agent, it will continue to mature as it ages!

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