Sardinian Tomato Chutney

Roasted Sardinian Tomato Chutney

The Italian island of Sardinia is famous for its juicy and flavoursome vine tomatoes, sweet and intense they are excellent in salads, soups and sauces. This simple and easy to produce chutney makes good use of these fantastic little gems, and is a wonderful accompaniment to cold meats and cheese.

Ingridients

To produce you will require 500g of Sardinian vine tomatoes, 2 medium red onions, 2 cloves of garlic, 250g of muscovado sugar, 250ml of red wine vinegar, 2 tbsp of balsamic vinegar, a sprig of fresh rosemary and a little olive oil.

Method

Preheat an oven to 140C/275F/ Gas 1. Place the tomatoes onto a roasting tray and drizzle with a little olive oil. Thinly slice the onions and roughly chop the garlic, add to the tomatoes along with the rosemary. Roast in the oven for half an hour. Pour in the red wine vinegar into a pan and bring to the boil, reduce the heat and allow to a simmer. Add the muscovado sugar and balsamic vinegar, stir until the sugar is dissolved. Remove the rosemary and add the tomatoes, onions and garlic to the pan. Simmer the mixture for about an hour, until the liquid has evaporated. If this appears to be happening to quickly add a little water. Remove from the heat and allow to cool. This chutney may be used immediately, and will keep for up to a week in a refrigerator. Serve at room temperature as required with cold meats, cheese or pâté.

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