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| >FRESH BAKED TOMATO CHUTNEY |
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| Demo 1 |
Enough to fill 225g jar
450g (1lb) cherry tomatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons demerara sugar
2 dried chillies, roughly broken up
Salt & freshly ground black pepper
Preheat the oven to 150C / 300F / gas mark 2.
In a small roasting tin toss the tomatoes with all the remaining ingredients and season.
Bake in the oven for 1 ¾ hours until softened & split. (be careful not to allow the sugary juices to burn on the base of the tin). Allow to cool and transfer to sterile jar. The chutney will keep for 2/3 days in the fridge. |
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