Tomatoes
Tomato Chutney
Posted by Carole Koch
4 tomatoes, peeled, cored and cut into 1/4-inch strips
4 shallots, peeled, sliced 1/8-inch-thick
1 cup water
4 tablespoons sugar
4 tablespoons balsamic vinegar
3 drops Tabasco, or to taste
Cook shallots with water and sugar over medium heat until liquid is reduced to clear, thick syrup, 15 to 20 minutes. Add remaining ingredients, cook 5 minutes, gently stirring. Cool and serve.
Makes 1 cup.
Adapted from “Martha Stewart Living.”
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