This slow-roasted tomato chutney is so simple to make it will make you question why you used shop-bought chutney in the first place! All you need to do is chuck some tomatoes, garlic, red peppers and olive oil into the oven and let them roast away on a low heat!
Homemade Tomato Chutney
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 so stay tuned for more!
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 tomato chutney a miss altogether.
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. Alongside 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 for this recipe. Trust me, it will make ALL the difference. There really isn't anything better than eating a fresh, juicy 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
I 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.
Kathryn at QuestFor47
Great recipe! And awesome point about not skimping with the ingredients. If you want to skimp you might as well just get Heinz!
Wow 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.
I'm going to make this amazing sauce in my Q asap!
Nice bro - lemme know how it goes ?
This looks amazing, I love the colour! Definitely trying this one later 🙂
Thanks Jaimie - give it a shot. Super easy and DELISH
Awesome!! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible! 🙂
Yum, 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!
Thanks Adrianne - it’s so darn easy and great with multiple things ??
Sylvie | The Foodie Journey
I 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!
Get on it!! It couldn’t be any easier ?