Tomato Chutney and Antipasti

By mirelsonp

Ingredients

• 2 lb roma tomatoes, seeded and coarsely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1 Tbsp sugar
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/8 to 1/4 tsp cayenne pepper
• 1 Tbsp snipped fresh basil
• Assorted antipasti, e.g. olive oil-packed tuna sprinkled with capers, blanched asparagus and broccoli, thinly sliced prosciutto, whole grain crackers, fresh mozzarella, baby sweet peppers

Preparation

Step 1

1. 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, stirring occasionally.

2. Remove from heat; cool about 20 minutes. Serve warm sprinkled with basil and with desired antipasti. Store any remaining chutney in refrigerator up to five days. Bring to room temperature before serving.