Oven-Roasted Tomato Chutney


2, 400g cans of tomatoes, preferably without any salt or added spices OR 4-5 ripe red tomatoes
5-6 large cloves of garlic, slivered
Olive oil
Sea salt and freshly ground black pepper
1/2 teaspoon cinnamon, freshly ground

Heat the oven to 160°C. Line a 9×13 baking pan with aluminum foil.

If using canned tomatoes, cut or mash into small bits. Pour off about half the juices and then spread evenly in the baking pan. If using fresh tomatoes, chop into quarters and spread in the pan. Mix in the garlic cloves and drizzle generously with olive oil. Sprinkle a few pinches of sea salt on top, and dust with black pepper. Sprinkle on the cinnamon.

Bake at 160°C for about 3 hours, or until the tomatoes are very soft. They should color, though – just cook down. (Canned tomatoes are already cooked and will need less time – about 1-2 hours.) Increase the heat of the oven to 230°C and roast for another hour, stirring every 15 minutes or so to mix the dark parts back in.

Remove from the oven and let cool. Mash to an even consistency, if necessary, and serve on crackers or toast with soft cheese.



Original recipe and photo source:



About Kathryn

Hello and welcome to the Brick Road Creative Studios blog! My name is Kathryn, feel free to take a look around. I hope you find some helpful and inspiring bits and pieces here.
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