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This slow roasted tomato chutney/ketchup is so simple to make it will make you question why you used shop bought chutney/ketchup in the first place!
Recently I teamed up with the great guys from Squeaky Gate olive oil. This is one of the first of many creations I am making with their great oil. We don’t eat a lot of shop bought food – well, that’s a lie we eat tons of food bought in a shop but not a lot of pre-made food. I try my best to cook fresh and homemade where possible. Now, with the addition of this in our fridge I may be giving shop bought chutney/ketchup a miss all together.
It really doesn’t get any easier than this! Just chop up the ingredients, adding a good helping of high quality Squeaky Gate olive oil and popping them in the oven to slow cook. Even my wife could make this one – sorry wifey! But to those of you who don’t know her she isn’t a fan of being in the kitchen unless it’s to pick at the food as I am cooking. She does have TONS of other wonderful skills but sadly cooking just ain’t one of them!
Right, back to the reason for this blog – tomato chutney. Along side good quality olive oil I have used vegetables from my local fruit store down at New Farm. The flavour is certainly helped with the amazing produce available here in Brisbane. When buying tomatoes make sure you get good quality fresh ones. Steer clear of the tinned ones in this recipe. Trust me, it will make ALL the difference. There really isn’t anything better than eating a fresh, juice tomato when in season!
Get down to your local store/market and pick up the ingredients below and whip up some of this delish sauce. Lather it on a burger, in a sandwich or simply with some fries (check out my recipe here) and jobs a done.
Ingredients
- 500 g cherry tomatoes cut in half
- 1 red pepper/capsicum cut into slices
- 1/2 red onion sliced
- 2 garlic cloves sliced
- 3 tbsp Squeaky Gate 'all rounder' olive oil
- 1 tbsp honey
- 1 tsp balsamic vinegar
- 1 tsp chili flakes
- salt
- pepper
Instructions
- Place all ingredients in pan/baking sheet and stir to combine.
- Place in oven at 170c for 40mins - until the vegetables have softened and start to char slightly at the edges.
- Remove from oven, allow to cool and blend until smooth.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
Essential Tools
- cast iron pan/baking sheet/large frying pan
- blender/food processor
- measuring spoons/weighing scales
- chopping board
- sharp knife
Tips/Tricks
- use good quality ingredients when making this sauce for maximum flavour. Donn't skimp on the oil or tomatoes
- i find using a cast iron added a little better caramelization to the ingredients but if you don't own one then a baking sheet will work just fine
- feel free to adjust the spice to your liking, 1 tsp of chili flakes adds a nice warm spice feeling without taking away from the tomatoes - in my opinion
Nutrition
Sylvie | The Foodie Journey
November 26, 2018 at 2:10 pmI loooove roasted tomatoes, especially when balsamic vinegar is involved! Just made me want to go make some chips and use this chutney as a dip!
AnotherFoodBlogger
November 26, 2018 at 2:30 pmGet on it!! It couldn’t be any easier 😜
Adrianne
November 26, 2018 at 2:17 pmYum, what great sounding chutney! This is so versatile as well, I can imagine so many ways in which it could be used. Great recipe, cheers!
AnotherFoodBlogger
November 26, 2018 at 2:30 pmThanks Adrianne – it’s so darn easy and great with multiple things 🤘🤘
Alexandra
November 26, 2018 at 3:07 pmAwesome!! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible! 🙂
Jaimie
November 26, 2018 at 4:09 pmThis looks amazing, I love the colour! Definitely trying this one later 🙂
AnotherFoodBlogger
November 26, 2018 at 4:18 pmThanks Jaimie – give it a shot. Super easy and DELISH
Carl Engler
November 26, 2018 at 10:16 pmI’m going to make this amazing sauce in my Q asap!
AnotherFoodBlogger
November 27, 2018 at 5:10 amNice bro – lemme know how it goes 🤘
Blair villanueva
November 28, 2018 at 10:50 amWow your recipe is something interesting. I love eating tomatoes, both cooked and raw. I remember few weeks ago in the news that many tomatoe vendors forced to throw their massive supply because no one is buying anymore, and they dont know how to use tomatoes other than just part of the spices. Yours is something that many should learn as well.
Kathryn at QuestFor47
November 28, 2018 at 11:22 amGreat recipe! And awesome point about not skimping with the ingredients. If you want to skimp you might as well just get Heinz!
Sara Welch
November 28, 2018 at 1:52 pmI did a serious life change that required all fresh food. After that, my body reacted differently to processed food. I can really tell the difference and try to make as many things from scratch as I can. This sounds delicious.
Cindy Ingalls
November 28, 2018 at 3:34 pmI like the idea of roasting the tomatoes to bring out more of their flavor. I could imagine using this chutney on so many dishes.
Katie Mitchell
November 29, 2018 at 1:01 amYum!! This looks sooo good.
Garf
November 29, 2018 at 2:01 amHmmm. That looks so good and healthy too. I definitely want some right now.
Athena
November 29, 2018 at 3:35 amWow that is so pretty! What a great looking dish – perfect for the holidays.
Lavanda Michelle
November 30, 2018 at 9:28 pmWhat a great looking dish, yummy! .i would love to try this asap.
Nicole
December 1, 2018 at 1:50 amThis looks so good! I love roasted tomatoes. I’ll have to try this out sometime soon. Thanks for sharing!