Roasted Tomato Chutney
Servings: 4 servings
Calories: 114kcal
Equipment
- Food processory or blender
Ingredients
- 1 pint cherry tomatoes, sliced in half or diced tomatoes
- 1 red bell pepper sliced into small strips
- ½ medium red onion
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon honey optional
Instructions
- Preheat your oven to 350 degrees F/175 degrees C.
- Combine all the ingredients in a bowl and blend well.
- Spread the mixture on a non-stick surface or parchment paper and bake for 35 minutes, or until the edges start to shrink and brown a bit.
- Cool and then place in a food processor or blender and pulse for a bit.
- Serve, or store in the refrigerator for up to a week.
Nutrition
Calories: 114kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 341mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1510IU | Vitamin C: 66mg | Calcium: 16mg | Iron: 1mg
