eThis 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.
- 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
- 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.
- cast iron pan/baking sheet/large frying pan
- blender/food processor
- measuring spoons/weighing scales
- chopping board
- sharp knife
- 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