Roasted Tomato-chutney Sauce

Roasted Tomato-chutney Sauce
Yield: 1 cup Prep 15 mins Bake 300°F 1 hr 30 mins to 2 hrs


  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 13 pounds plum tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoons orange juice concentrate

Make It

1. Heat oven to 300 degrees F. Brush large baking pan, about 15 x 10-inch, with the oil. Sprinkle with salt. Slice tomatoes lengthwise into thirds; place in baking pan.

2. Bake tomatoes in 300 degree F oven for 1-1/2 to 2 hours or until deflated and darkened.

3. Toast ground cumin in small, dry skillet over medium heat until lightly colored and fragrant.

4. Blend tomatoes, ginger, cumin and juice concentrate in food processor until smooth. Serve with fillet or use as a spread. Makes 1 cup.