Saturday, July 4, 2009

Roasted Grape Tomato Chutney/Jam

This is a recipe for an easy grape tomato chutney/jam that you can store and has many uses. I like to eat it on toasted bread, sometimes with cheese. I started making this when I forgot about a carton of grape tomatoes and they got all pruny and dried out. If you use ones in this state, the paste will be more flavorful.

Note: this recipe makes enough for 2-4 servings, depending on how you use it. If you want to make more, you can safely double the recipe if you have a large pan, but if you want to make more, you might want to do it in batches.

1 package of grape tomatoes
1 clove garlic, smashed and minced
2 tsp honey or 1 1/2 tsp sugar
1/4 c red wine
3 tbsp c olive oil (you can use your non-extra virgin stuff for this)
splash of red wine vinegar

1. Heat a skillet (I prefer cast iron) over medium heat.
2. Cut the tops off of the stem end of the tomatoes.
3. Squeeze the guts out of the tomatoes. You don't have to be too vigilant about getting out all the seeds, or about not tearing the tomatoes, just get out the liquids.
4. Pour in just enough olive oil to lubricate the bottom of the pan, or use an olive oil cooking spray. Don't add too much oil because we want the tomato skin to get full contact with the hot pan.
5. Add the tomatoes in one layer to the pan. Sprinkle salt on top.
6. After 1-2 minutes, or when skin on the bottom looks blistery and is starting to turn golden brown, flip the tomatoes over with tongs.
7. After another 1-2 minutes, or when skin on other side is blistery and golden, stir up the tomatoes to heat them a bit more all around.
8. Remove tomatoes from pan, place on cutting board.
9. While tomatoes cool somewhat, pour red wine into pan and scrape cooked on bits with a spatula. Add garlic to pan.
10. Use sharp knife and tongs to chop up and mash up the tomatoes. Try to get through the skins so that you have a chunky paste without too many large stringy parts.
11. Place the tomato back into the pan, adding the 3 tbsp olive oil, honey or sugar, splash of red wine vinegar, and ground black pepper to taste. Stir and turn heat to low.
12. Allow the mixture to heat for 5 minutes, stirring often to ensure it doesn't stick. If it starts to look too cooked, turn heat down.
13. Cool mixture and store in refrigerator.

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