Tomato chutney

Ingredients for 4 servings:

• 8 m.-large tomato(s)
• 1 garlic clove(s)
• 1 shallot(s)
• 4 basil leaves
• 1 tsp, heaped sea salt
• e.g. chili flakes
• Salt and pepper, black
• nutmeg
• Thyme
• oregano
• marjoram
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Oven-baked tomatoes, vegan, fresh and easy

You need a 0.3 liter jar. First, peel the tomatoes by making a cross-shaped incision in the bottom and placing them in boiling water for about 30 seconds to 1 minute, depending on ripeness. Then immediately plunge them into cold water. The skin will now peel off almost automatically. Preheat the oven to 200°C (top/bottom heat). Cut the tomatoes into small pieces, place them in a pot, and season with salt and pepper. Cook the contents on high for a few minutes and add chili flakes to spice things up. After about 5 minutes, reduce the heat and season the tomatoes with nutmeg, thyme, oregano, and marjoram. Cook for a further 3 minutes, stirring frequently. In the meantime, finely dice the onion and fry briefly in a little olive oil until translucent. Peel the garlic clove and press it into the tomatoes. Pour the tomatoes into a baking dish and stir in the onions and oil. Wash the basil leaves, slice them over the tomatoes, and stir them in. Season with chili flakes, if desired. Place everything in the oven at 200°C for 1 hour. After 30 minutes, check how much of the liquid has evaporated. While the tomato chutney is still hot, pour it into a jar or glass jar with a screw top and seal. It tastes great as a sauce for chicken and panzarotti.