I am a fan of tomato chutney on most things… especially on egg things - frittata, quiche, scrambled eggs or as a side to poached eggs. This chutney hits that mouth-watering-sweet-vinegary combination that my taste buds love. And cherry tomatoes seem to just happen all-at-once. So having an option to process a kilo or two at a time is just what I need.

Roast cherry tomato chutney

Makes 5 x 225ml jars

1.5kg cherry tomatoes

4 tbs olive oil

2 tsp salt

2 red onions, peeled and chopped into rough chunks

8 cloves garlic, peeled

1/2 cup white wine vinegar

1/4 cup brown sugar

1 tsp cracked pepper

1 tsp chopped thyme

Instructions

1. Preheat the oven to 180 degrees C

2. Line a baking tray with baking paper, toss the cherry tomatoes in 2 tbs of olive oil and a tsp salt. Place on tray and bake 30 minutes. Set aside to cool.

3. Place the onion and garlic in the bowl of a food processor and pulse until uniform in size and small.

4. Place the remaining 2 tbs of oil in a large saucepan, add the onion and garlic and cook for 5 minutes.

5. Add the tomatoes, vinegar, sugar, pepper, thyme and remaining tsp of salt.

6. Simmer until thickening, approximately 20 minutes.

7. Pour into hot sterilised jars and seal.

Age for one week prior to consuming.

If you haven’t tried pickling your cherry tomatoes, I highly recommend it!