tomato chutney

MAKES 2 CUPS

Naturally you can serve this classic chutney in the usual way as an accompaniment to barbecued meats, pies, sausage rolls, fries and the like, but it also adds a great flavour to soups, stews and sauces and can be spread as a base on homemade pizzas. Use it in much the same way you would tomato paste.

2 brown onions, peeled and halved

4 garlic cloves, peeled

40g olive oil

1.2kg tomatoes, roughly chopped

50g red wine vinegar

40g brown sugar

1 tablespoon sweet paprika

1 teaspoon fine salt

½ teaspoon chilli flakes, or to taste

50g sultanas (optional)

1   Place onion and garlic in TC bowl, chop for 5 seconds, speed 5. Scrape down sides.

2   Add oil, sauté for 5 minutes, 100°C, speed 1.

3   Add tomato, vinegar, sugar, paprika, salt and chilli, cook for 1 hour, steaming temperature, speed 2, MC removed and steamer basket on top to prevent splashes.

4   Stir through sultanas (if using) and transfer chutney to a sterilised glass jar.

Store in the fridge for up to 6 months.

NOTE: This is a thick chutney, but if you prefer a more liquid consistency just reduce the cooking time by 10 minutes at step 3. To make a smooth tomato sauce, purée for 30 seconds, speed 8 after step 3.