Roasted Tomato Chutney

• Vegan
• Gluten free

• Produce

  • 3/4 cup Carrots
  • 1 lb Cherry tomatoes
  • 3 cloves Garlic
  • 1/2 cup Onions

• Condiments

  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/2 tsp Cinnamon
  • 1 Red pepper flakes
  • 1 Sea salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1 Olive oil

Found on thewholeserving.com

Description

Ingredients

• 1 lb cherry tomatoes
• olive oil
• ½ cup chopped onions
• ¾ cup chopped carrots
• 3 cloves crushed garlic
• ½ cup apple cider vinegar
• 3 tablespoons fresh lemon juice
• ½ teaspoon, cinnamon
• 2 tablespoons brown sugar
• sea salt to taste
• red pepper flakes (optional)

Directions

• Pre-heat oven to 350 degrees, brush washed and dried tomatoes with olive oil.
• Place tomatoes on a shallow baking pan and place in heated oven and roast for 20 to 25 minutes, until they are soft, toss occasionally to avoid sticking.
• While tomatoes are roasting, sauté onions and carrots in a sauce pot with 1 tablespoon olive oil until they have started to soften.
• Add in garlic and continue to sauté until garlic becomes fragrant, about 1 minute.
• Add in vinegar, lemon juice, cinnamon, brown sugar, roasted tomatoes and a dash of sea salt.
• Reduce heat to a simmer and continue to cook until mixture thickens, about 15 to 20 minutes. Stir occasionally to avoid sticking.
• Taste and season with more salt as needed and add a dash of red pepper flakes if you like a bit of heat.
• Transfer to glass container for storage.
• Enjoy with just about anything you like.

Nutrition