Friday, February 1, 2013

Roasted Tomato Pecan Chutney

Serve on toasted slices of baguette or chunks of artisan bread.

This may seem to be a bit decadent , but it's not!
It's worth the process.

8 medium Plum Tomatoes, halved lengthwise (about 1 1/2 pounds)
1 TBS Olive Oil
1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1/2 C Toasted Pecans, roughly chopped
2 tsp Brown Sugar
1 1/2 tsp Red Wine Vinegar
1/4 tsp Smoked Paprika

In a 10" Cast Iron Skillet:
Arrange Tomatoes cut side up and drizzle with the oil and sprinkle with 1/4 ea. of the Salt and Pepper
Bake in a 300 degree oven about 3 hours
Remove, cool, gently remove the peeling

In a food processor:
Pulse Tomatoes until smooth, about 3 pulses
Spoon the Tomatoes into a bowl, stir in remaining ingredients and serve.

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