I am supposed to be sewing, sewing, sewing but I have had a little distraction for the past two days.
We have fantastic friends, the Burgdorf’s, who gave us a few tomatoes…40 pounds of tomatoes! What to do with all those tomatoes?
After convincing Kennedy she can’t be a friend to all of them, I let her keep one, her “favorite tomato friend Quweetra,” we got busy. Night one we made roasted tomatoes with olive oil, S&P and oregano. Yummy. This morning Kennedy made pizza sauce that we froze in two cupcake pans and a few cups of pasta sauce.
Tonight it’s Tomato Chutney. It’s bubbling on the stove right now, oh my I wish you could smell it! It’s simply smells amazing!
- 2 pounds small chopped & peeled tomatoes
- 1 cup light brown sugar
- 4 teaspoons grated ginger
- 8 cloves
- 2” cinnamon stick
- 4 teaspoons apple cider vinegar
- Zest and juice of one lime
Toss everything into a pot and let simmer on medium for about an hour and a half to two hours. It’s done when you dip a spoon into the chutney and it very slowly drips off. Let cool, fish out the cinnamon stick and 8 cloves, put in a container and enjoy for up to two weeks. (It won’t last that long!)
This chutney is sweet, tangy and has a very slight kick, you have to try it.
15 pounds of tomatoes to go then back to sewing!