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.

tastyLulu Linrecipe