Categories: chutney, pickles, relish

Ingredients

• 2 lb. roma tomatoes, seeded and coarsely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/8 to 1/4 tsp. cayenne pepper
• 1 Tbsp. snipped fresh basil
• Assorted antipasti

Directions

1. In a medium saucepan, combine tomatoes, onion, garlic, vinegar, sugar, salt, paprika, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until mixture is thickened, stirring occasionally.
2. Remove from heat; cool about 20 minutes. Serve warm sprinkled with basil and with desired antipasti. Store any remaining chutney in refrigerator up to five days. Bring to room temperature before serving.

3. makes about 2 1/2 cups

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