Roasted Tomato Bacon Chutney
Roasted Tomato Bacon Chutney takes roughly 45 minutes from beginning to end. This recipe serves 8 and costs $2.76 per serving. This condiment has 298 calories, 5g of protein, and 11g of fat per serving. It is a good option if you're following a gluten free and dairy free diet. A mixture of carrots, tomatoes, sea salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by My Suburban Kitchen. 54 people found this recipe to be tasty and satisfying. With a spoonacular score of 69%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Fried Green Tomato Sandwiches With Bacon And Chutney, Fire Roasted Tomato Chutney, and Brie, Roasted Garlic And Tomato Chutney.
Servings: 8
Ingredients:
1 /2cup apple cider vinegar
4 slices bacon, cooked and crumbled
2 Tbsp brown sugar
1 /2cup chopped carrots
1 /8tsp crushed red pepper
4 cloves garlic, minced
1 /2tsp ground allspice
3 Tbsp lemon juice
3 Tbsp olive oil, divided
1 /2tsp smoked sea salt
3 shallots, finely chopped
1 lb NatureSweet Constellation tomatoes
Equipment:
baking sheet
aluminum foil
oven
frying pan
sauce pan
wooden spoon
Cooking instruction summary:
1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and place tomatoes on it. Drizzle with 2 Tbsp olive oil and toss to coat. Bake in preheated oven for 15-20 minutes, shaking pan occasionally, or until softened.2. Meanwhile, heat remaining 1 Tbsp olive oil in saucepan over medium heat. Add shallots and carrots and cook for 3-4 minutes. Add garlic and cook for 1 minute.3. Stir in vinegar, lemon juice, brown sugar, allspice, sea salt and roasted tomatoes. Bring a boil and then reduce heat to a simmer. Simmer, stirring mashing tomatoes with wooden spoon occasionally, for 15-20 minutes.4. Remove from heat and stir in most of bacon pieces and crushed red pepper. Top with remaining bacon pieces.
Step by step:
1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and place tomatoes on it.
2. Drizzle with 2 Tbsp olive oil and toss to coat.
3. Bake in preheated oven for 15-20 minutes, shaking pan occasionally, or until softened.
4. Meanwhile, heat remaining 1 Tbsp olive oil in saucepan over medium heat.
5. Add shallots and carrots and cook for 3-4 minutes.
6. Add garlic and cook for 1 minute.
7. Stir in vinegar, lemon juice, brown sugar, allspice, sea salt and roasted tomatoes. Bring a boil and then reduce heat to a simmer. Simmer, stirring mashing tomatoes with wooden spoon occasionally, for 15-20 minutes.
8. Remove from heat and stir in most of bacon pieces and crushed red pepper. Top with remaining bacon pieces.
Nutrition Information:
covered percent of daily need
