FRESH BAKED TOMATO CHUTNEY The recipe this month was very hard to select. I have so many favourite tomato dishes. So I have plumped for one of our cookery school favourites, a fresh chutney that’s wonderful with cheese, roasted chicken or seared salmon.
LESLEY WATERS
INGREDIENTS
DIRECTIONS
• 450g (1lb) cherry tomatoes • 3 tablespoons olive oil • 2 tablespoons balsamic vinegar • 2 tablespoons demerara sugar • 2 dried chillies, roughly broken up • Salt & freshly ground black pepper
1. Preheat the oven to 150C / 300F / gas mark 2. 2. In a small roasting tin toss the tomatoes with all the remaining ingredients and season. 3. Bake in the oven for 1 ¾ hours until softened & split. (Be careful not to allow the sugary juices to burn on the base of the tin). 4. Allow to cool and transfer to sterile jar. The chutney will keep for 2/3 days in the fridge.
Enough to fill 225g jar
42 The Marshwood Vale Magazine August 2021 Tel. 01308 423031
