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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
US Customary - Metric

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