07-23-2004, 10:51 AM
SueK sent me some fabulous tomato chutney as part of the Christmas swap. I got into it and now I'm hooked - but the stuff is expensive and available only in Pennsylvania.
Does anyone have a recipe for Tomato chutney that uses ROASTED tomatoes? The tomatoes will have to be store-bought since tomato production has shut down here (TOO HOT)
07-23-2004, 11:32 AM
I'd just roast the tomatoes for any recipe! Here's a recipe I've used for tomato chutney and it would taste great if you roasted the tomatoes first.
Entertaining on the Run: Easy Menus for Faster Lives
by Marlene Sorosky, William Morrow, (c) 1994
10 cloves garlic, peeled
1 piece peeled fresh ginger (about 4 x 1-inch)
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
6 tablespoons sugar
1 1/4 teaspoons salt
3/4 teaspoon cayenne pepper, or to taste
12 large plum tomatoes (20 ounces), seeded and quartered
In a food processor with metal blade, mince garlic and ginger. Add vinegars, sugar, salt, and cayenne. Add tomatoes and pulse into small pieces. Remove to an 8-cup microwave-safe bowl and microwave on high (100%) for about 45 to 55 minutes, stirring every 10 minutes, until the mixture is very thick and the small amount of liquid on the top is absorbed when stirred. Cool thoroughly. (Chutney may be refrigerated up to 1 month.)
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