What’s Cooking? - Italian Tomato Chutney
I first tasted this dish at a good friend’s bridal shower. Served on individual endivse, it was delicious, healthy and gluten-free! I loved it so much, I asked for the recipe so I could make it for another friend whose shower I was hosting. Since then, it’s gone through many iterations as I realized the how quick and versatile it was. Here are the basics -
Original Recipe - Take all the ingredients and grind in a blender or food processor. Add water if required.
Sundried tomatoes (oil packed, you’ll want to include some of the oil for easier grinding)
Frozen peas (don’t worry about defrosting these)
Salt / Pepper (to taste)
Modified Recipe - Take all the ingredients and grind in a blender or food processor. Add water if required.
Sundried tomatoes
Peeled garlic
Salt
The chutney or dip keeps quite a while and you can use it for stir-frying (I marinate chicken in it) or on top of thinly sliced baguette for a lovely crostini.