One for the Table: Chutney recipe is a perfect complement to many dishes
I like to prepare for my hectic weekdays by doing as much prep and organization in advance, which keeps me sane throughout the week. Onion marmalade, ketchup, barbeque sauce, teriyaki, and homemade sodas can easily be found in our fridge, stored in glass jars of all shapes and sizes (I hoard glass vessels). I recently got into making chutneys, and this tomato chutney has become a household favorite.
Not only is it delicious on grilled meats, but I simply like it in an omelet, spread on toast and topped with a bit of ricotta and Celtic sea salt, or slathered on top of a veggie burger, sans the bread. Making homemade condiments costs pennies, doesn't contain ingredients you cannot pronounce and inevitably tastes better than anything one can get out of a jar from the store.
Homemade Tomato Chutney
Makes 1 small jar
1 1/2 pounds organic Roma tomatoes
1 organic red bell pepper
Extra-virgin olive oil, for brushing
1/4 cup sunflower oil
4 cloves garlic, minced
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