MAKES: 10 SERVINGS
SERVING SIZE: 1/4 CUP CHUTNEY
PREP: 30 MINS
COOL: 20 MINS
COOK: 30 MINS
2 pounds roma tomatoes, seeded and coarsely chopped*
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 – 1/4 teaspoon cayenne pepper
1 tablespoon snipped fresh basil
Olive-oil packed tuna sprinkled with capers and caper berries
Blanched asparagus and broccoli
Baby Sweet Peppers
Paper thin slices prosciutto
Flaxseed or other whole grain crackers or breads
- 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 and sauce like, stirring occasionally.
- Remove from heat; cool about 20 minutes. Serve warm sprinkled with basil and with desired antipasto ingredients. Store any remaining chutney in refrigerator. Bring to room temperature before serving.
From the Test Kitchen
If desired, omit roma tomatoes and use 1, 28-oz. can whole plum tomatoes, drained and cut up. This will yield less chutney (1 1/2 cups).
Nutrition Facts (Antipasto Platter with Tomato Chutney)
Per serving: 29 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 122 mg sodium , 6 g carb. , 1 g fiber , 4 g sugar , 1 g pro.