Tomato Chutney

Ice cubes
1 1/2 pounds Roma tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 teaspoon ground cumin
3 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 teaspoon herbs de Provence
Salt and freshly ground black pepper

Boil a pot of water. Prepare a bowl of ice water. Cut the stem of the tomatoes using a paring knife. Slice a shallow X in the bottom end of the tomatoes. Plunge the tomatoes into the boiling water for a few seconds, using a slotted spoon. Transfer the tomatoes to the ice water. Remove the tomatoes and peel away the skin. Chop the tomatoes roughly. Pour the oil into a medium saucepan and heat over medium-high heat. Add the garlic and cumin and cook until fragrant, about 1 minute. Add the tomatoes, red wine vinegar and sugar and cook, stirring half way through the cooking time, until slightly thickened and the tomatoes have broken down, about 20 minutes. Add the herbs de Provence and sprinkle with salt and pepper. Cook the chutney, about 5 minutes. Let the chutney cool slightly before serving. Serve over Grilled Spicy Sausages with Onion Marmalade.

4 servings
Prep & Cooking Time:
35 minutes
Skill Level: