I am supposed to be sewing, sewing, sewing but I have had a little distraction for the past two days.

TOMATOS!

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!

Tomato Chutney

• 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!