Gastronomixs

Savoury tomato chutney

Savoury tomato chutney

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Ingredients

1

kg

beefsteak tomatoes

2

g

oregano

1

tbsp

chilli pepper, finely chopped

50

g

shallot, finely diced

50

g

olive oil

50

g

tomato juice

40

g

tarragon vinegar

5

g

balsamic vinegar

1

pinch

cayenne pepper

 

 

salt

Preparation method

  • Peel the tomatoes and remove the seed membranes.
  • Sprinkle the tomatoes with olive oil and dry in a 100°C oven for 90 minutes with the air vent open. This will enable the flavour of the tomatoes to become more concentrated.
  • Finely chop the tomato flesh and season with the other ingredients.

Serving suggestions

  • As an element of an amuse-bouche with a marshmallow of Parmesan cheese. May also be served with a tomato cornice.
  • As part of a cold appetizer, such as salad with roast beef.
  • As a side dish to go with a main dish.

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