Heirloom tomato chutney

Recipe: Heirloom tomato chutney

What a year for tomatoes! We have a bumper crop in our front yard in Oakland, big delicious heirlooms, and I'm on the lookout for ways to use and preserve them before their sweetness fades. Ah, the drama of tomato season! Use them quickly, or lose them!

Today I made tomato chutney using a recipe based on one from Jamie Oliver. I made a double batch, because I have so many tomatoes. It lasts four months in the refrigerator. I know we'll use this chutney before four months have passed, but it's something to think about.

I'm looking forward to eating it with meats - lamb, braised pork, and chicken. It's sweet, tart, and a bit spicy. Oh so good! Jamie says it's wonderful on a piece of good bread with cheddar - will definitely try that too. Here's how to make it, and this is the recipe for a single batch. Double it if you dare!

Heirloom (or any) tomato chutney

• 1 medium red onion, peeled and sliced thin
• 1 pound (or a little more) fresh tomatoes, any or various colors, stemmed and chopped rough
• 1 fresh red chili, stemmed, seeded, and chopped fine (or a small red bell pepper if you prefer not hot)
• 5 tablespoons red wine vinegar
• 1/2 cup brown sugar (scant, i.e. not packed, if your tomatoes are as sweet as mine are)

In a heavy medium saucepan, combine all ingredients and add a little sea salt to taste. Mix well to combine.

Cook over medium heat for 45 minutes, or until it reduces to a fairly thick jam-like consistency.

Meanwhile, sterilize a pint jar with a lid by submerging it in boiling water for 10 minutes. Drain the jar and fill it with chutney. Cap it and refrigerate it when it is cooled. Will keep in the refrigerator for up to four months. As if you won't eat it before then! Yum.