Still wading through scads and scads of tomatoes… OY VEY and looking up every single tomato based recipe I can think of (along with reader suggestions, thank you!) I started looking for a chutney to make. Hmmm all of them make chutney for the MASSES, I mean pints and pints of it. Whilst I do want to use up my tomatoes I also don’t have the space for copious jars of chutney that we would be slathering on everything possible. So with a few wonky math calculations I managed to scale down one.
8-10 medium sized tomatoes (I used san marzano)
2 sm red peppers chopped
2 onions chopped
3/4 c sugar
1/2 cup white vinegar
1 tsp salt, 1/2 tsp celery salt, 1/4 tsp allspice, pinch both of cinnamon and cloves.
1/2 c golden raisins (optional)
Put on a large pot of water to boil, score a X in the top of the tomatoes and blanch for a few seconds, plunge into a cold water bath, peel and roughly chop.
Combine everything in a large pot, simmer and stir occasionally for about 1 1/2 hours.
Keep in air tight containers in the fridge. It’s great to serve with cheese, on meat, fish and on sandwiches and burgers.