[RECIPE + PAIRING] Quick Roasted Tomato Chutney

Photo: Emily Rentsch

It's September and the tomatoes are poppin'! Here's a fast and tasty way to get into the spirit courtesy of my friend Chef Mike Shannon. This quick tomato chutney recipe doesn't even require fresh tomatoes (although you could certainly roast your own and gain some more bragging rights) and it makes a crowd-pleasing appetizer. Spread it on crusty bruschetta, add to fresh ricotta (as seen above) or goat cheese, serve it with fish or on top of a hearty burger. This is an all purpose delight.

Oh, and don't forget the wine! After the recipe below, you'll find some of my favorite pairings to tomatoes and other late summer fare.

QUICK ROASTED TOMATO CHUTNEY
from Chef Mike Shannon
Make about 4 cups

1 tablespoon olive oil

1 shallot, minced

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1/2 teaspoon smoked salt

1/4 teaspoon dried crushed red pepper

2 cans (28 oz) fire roasted diced tomatoes, drained

1 teaspoon fresh thyme leaves, chopped

Heat oil over medium heat in a medium sauce pan. Add shallot and cook for 1 minute. Add vinegar, sugar, salt and pepper and stir to combine. Add tomatoes and thyme and stir to completely coat. Transfer to bowl and let stand until cool. Store for up to week.

WINE PAIRINGS

• Avignonesi Vino Nobile di Montepulciano | Sangiovese from Tuscany, Italy
Medium-bodied with lots of fragrant, delicate red fruit and silky tannins. Drink this with all things Italian! Red meat sauces, hard cheeses, steak and tomatoes. *chef's kiss*

• Castello di Volpaia Chianti Classico | Sangiovese and Merlot from Chianti, Italy

A well-structured red with hints of cherry. Slurp this down with tomatoes (obviously), pastas, pizzas, mushrooms and more.

Check out the 16 other wines I love to pair with late summer produce >>

[RECIPE + PAIRING] Quick Roasted Tomato Chutney

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