You can use this deliciously tangy French recipe for onion and tomato chutney in a ratatouille tart (see recipe here) and in many other ways. It’s lovely spread on toasted baguette, perfect as a pizza topping, goes great with chicken or meat and is utterly scrumptious with goats cheese and basil.
Ingredients (makes about 2 cups)
2 cups red or yellow onions, thinly sliced
1 large shallot, thinly sliced
2 pounds plum tomatoes, coarsely chopped
2 tsp good quality olive oil
2 TBS lemon juice
1/2 cup honey
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1 tsp smoked paprika
Warm the olive oil in a small pot over medium/high heat and then add the onions, shallots, and salt. Use a wooden spoon to throughly coat the onions and shallots with oil and turn the flame down to low.
Let the mixture soften for about 10 minutes and then caramelize for another 15-20 minutes, stirring often.
Transfer the onion mixture to a large pot and add the tomatoes, lemon juice, honey, ground pepper and smoked paprika.
Bring to a gentle boil and cook for 40-50 minutes, stirring often, until the mixture has reduced and is translucent and thickened to a jammy texture with very little liquid.
Jam may be prepared up to 2 days in advance.
The chutney can be kept in the freezer for a couple of months or in the fridge for a couple of weeks.
Recipe by Martine Bertin-Peterson at Gout et Voyage, Gourmet Tours of Provence.