Roasted Tomatoes and Basil Chutney

 Disclosure: This is a sponsored post.  

 

 

 

We have a little booth at our local flea market in the summer months. The market is only open on Tuesday and Wednesday, so by the end of the day on Wednesday if the people selling produce end up with a lot of leftovers, they'll fill up grocery bags randomly with whatever they have left and let the rest of us vendors buy the mystery produce bags for $5 each. It's quite a bargain since there's usually $20 or more worth of goodies in each bag. The only drawback is, you might have to do some heavy duty meal planning around those mystery bags to get the most bang for your buck. This week my husband brought home a bag and I'm pretty sure at least half of it was filled with various tomatoes. Now, I adore tomatoes and can eat them daily, but even I was like wtf am I supposed to do with half of a grocery bag filled with tomatoes? But then I remembered that I had a few tomato chutney recipes from Golden Blossom Honey saved that I was planning on trying this summer, so it all worked out in my favor. I waffled between 2 recipes but ended up going for their Roasted Tomatoes and Basil Chutney because it sounded like it would make for a great dip placed in the middle of a cracker charcuterie board which would be a great idea for anyone who needs a quick appetizer idea for their Independence Day gatherings this year. 

 

 

I liked the idea of using this as an appetizer, but you could also use it as a burger topping, or serve with chicken or fish and it would be equally as delicious. It has a great Mediterranean summer flavor, making it a wonderful addition to your backyard BBQ's this season. If you want to keep it exciting the second time you put it together, swap the Parmesan cheese for feta to shift the flavor profile a tad. This is one of those easy recipes that is fun to experiment with and inexpensive enough to change up time and again. Or keep it as is, because classic recipes are never out of style. 

Ingredients

1 pound plum tomatoes, chopped

1 Tablespoon dried basil

1/4 cup Parmesan cheese, grated

1 Tablespoon olive oil

1 garlic clove, minced

1 teaspoon GOLDEN BLOSSOM HONEY

pepper to taste

CLICK HERE FOR FULL RECIPE 

 

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Have a safe and happy 4th this year!