Smoky Tomato Chutney

This addictive condiment is made with ovenroasted cherry tomatoes and garlic. It gets stewed with big flavourful spices like whole cumin seeds and smoked paprika. It’s the perfect complement to humble dishes like scrambled eggs and stands up to robust meaty dishes. It will stay good for about 1 week in the refrigerator.

3 cups (750 mL) cherry tomatoes 2 tbsp (30 mL) roughly chopped garlic 1 tbsp (15 mL) cumin seeds

2 tbsp (30 mL) olive oil

½ tsp (2 mL) salt

3 tbsp (45 mL) brown sugar

3 tbsp (45 mL) red wine vinegar

1 tsp (5 mL) smoked paprika

Salt to taste

1 Preheat oven to 400°F (200°C).

2 Place cherry tomatoes, garlic and cumin seeds on a rimmed baking tray, then coat with olive oil and sprinkle with salt. Roast until tomatoes are tender and skin is beginning to brown, about 25 minutes.

3 Transfer contents of tray, including any juice, into a pan. Add brown sugar, vinegar and smoked paprika. Stir to combine. Heat over medium and cook until mixture thickens, about 20 minutes.

4 Let mixture cool and adjust seasoning with salt.

Makes about 2 cups (500 mL)