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Roasted Tomato and Ginger Chutney

Contributed by: Michael Abramson of M Vegetarian Recipes


  • 6 Roma tomatoes - cut in half lengthwise
  • 1/2 Cup sundried tomatoes - re-hydrated in boiling water
  • 1/2 Cup yellow onion - chopped
  • 1 Tbsp canola oil
  • 1 Tbsp garlic - minced
  • 2 Tbsp ginger - minced
  • 1 tsp ground cumin
  • 1/2 tsp red chili flakes
  • 1 cinnamon stick
  • 3 Tbsp honey
  • 2 Tbsp balsamic vinegar
  • 1/4 tsp salt


Preheat oven to 325 F.

Arrange tomatoes cut side up on parchment lined baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast in oven for 45 minutes. Soak sundried tomatoes in hot water.

Heat oil in skillet over medium heat. Add onion and saute 5 minutes. Add garlic, ginger, cumin, chili flakes and cinnamon stick. Saute an additional 5 minutes. Remove to cool and once cool, remove and discard cinnamon stick.

When tomatoes have cooled, remove skin and cut out stem. Drain sundried tomatoes and squeeze out excess moisture. Add tomatoes and sundried tomatoes to food processor with honey, vinegar and salt.

Pulse to desire consistency. Leave a bit of texture in mixture.

Remove to pan and cook down over medium-low heat to jam like consistency. Cook down time will vary based on the amount of moisture in tomatoes.


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